My family all love making soup, consequently we are prolific soup makers. In short, my parents taught me how to make a great bowl of soup, it was a staple part of my diet growing up. My parents had a huge vegetable garden and as a result we ate fresh seasonal produce, hence lots of soup. The smell of Scotch Broth bubbling on the stove-top immediately evokes memories of my Dad cooking broth on a Saturday night for Sunday’s lunch.
Hence to this day I continue to make lots of soup on a weekly basis. After all is there a better way to load in extra vegetables for our 5-a-day? Given the choice for lunch, more often than not I have a pan of soup at the ready. Furthermore, soup is the perfect food to serve on a night where I’m juggling dinner between children’s activities and my husband coming home from work. Always homemade as I can’t abide tinned soup.
My youngest daughter is challenging to cook for (I’m putting this very politely). She loves lentil soup, there was a time when she would only eat soup if it was orange. I’m glad she settled on this colour as it’s surprising just how much soup you can make that has a good orange hue to it! However, we were all getting a bit fed up with basic lentil so I decided to spice things up a bit.
This soup is a basic tomato and lentil soup, however I’ve added some lovely spice to boost the taste. I’ve blitzed the soup so that the tomato isn’t evident as I wanted everyone eating!
A creamy element can be added to the soup therefore softening the spice. Simply stir through a spoon of yogurt before serving, alternatively use coconut milk if following a Vegan diet.
Shared with CookBlogShare, where you will also find recipes by fellow food bloggers.1