Since the beginning of this year I’ve been trying to get creative with recipes for soup that I can pop into my Thermos and bring to work as an alternative to school dinners – so far I’ve experimented with Butternut Squash, Sweet Potato Thai Curry, Stilton, Apple & Parsnip, and Split Pea & Mint (Recipes for all of these will be available soon, but there are some clues in their names). While they’ve been universally delicious, anything made with a lot of root vegetables tends to turn into a Genie made of farts after spending 6 hours trapped in a Thermos – or, to complete the metaphor, a magic lamp – waiting to be rubbed out at lunchtime.
Seeing as my office is a studio without any ventilation this obviously won’t do, and so I’m facing the challenge of making a soup which is a satisfying viscosity, healthy (so no cream of tomato), and doesn’t contain too many root vegetables which cause awkwardness when a colleague comes into my office half an hour after the last evidence of the soup has been slurped away. I’ve been playing around with lentils since getting Ottolenghi and Tamimi’s Jerusalem book for Christmas, and so red lentils seemed like they’d be the perfect thickening agent for any soup with a fairly delicate flavour that would otherwise be overpowered. I wouldn’t normally use Red Peppers as a main ingredient in something like this as they’re ridiculously expensive to buy individually, and being the most coveted of Supermarket Peppers you only ever get one of them compared to three green ones in bags of assorted peppers. As chance would have it though I found 6 of them in a bag for 80p, just because they weren’t cosmetically consistent, obviously I’m against the thought of food being wasted because of Supermarkets’ vanity, but as long as there are people like you and me to buy them at a mark down then everybody wins.
- 6 Red Peppers
- 2 Onions, quartered (Note: I used leeks in my recipe just because I had a couple that needed using up, so feel free to use artistic license with this part of the recipe)
- 3 Carrots, sliced lengthways
- 2 Cloves of Garlic
- 1 litre Vegetable Stock (2 Stock cubes and a litre of boiling water)
- 100g Red Lentils
- 1 Bay Leaf
- 1 Tsp Paprika
- Salt & Pepper
- Natural Yoghurt (Optional)
- Remove the stalks and seeds from the red peppers and cut in half down the middle. Put them on a baking tray skin side up with the cloves of garlic, give them a generous drizzle of Olive Oil, sprinkle with Salt & Pepper and roast at 200°c for about 30-40 minutes or until they start to char around the edges.
- While the Peppers are roasting, start to soften your onions in a big saucepan or stockpot, it should realistically take about 10-15 minutes over a Low-Medium heat
- Take your peppers out of the oven when they begin to char and the skin starts to bubble, leave them to cool, and peel off the skins. If you’re anything like me, use this time to lament the fact you didn’t place them skin-side up on the baking tray because that would have made them a lot easier to peel. It’s a fiddly and messy job, but it’s well worth it so do persevere.
- Add the pepper flesh and the garlic cloves to the onions and stir together, then add your vegetable stock, lentils, carrots, bay leaf and paprika. Bring to a boil, then lower the heat, cover, and simmer for 45 minutes or until the carrots are fully cooked.
- When the carrots are tender (but not mushy) remove it from the heat and allow to cool a little bit, then remove the bay leaf and then blend until smooth.
Any more ideas for soup recipes that won’t make my office smell like butt? I’m all ears.