JUST WHAT THE DOCTOR ORDERED IN A BOWL

"Just what the Doctor Ordered" in a Bowl

Hearty soup! For whatever ails you and, even if nothing ails you, it's the ultimate comfort food. A huge pot of veggie goodness that you can freeze in increments and enjoy again and again. For this one, you'll need a blender if you want that rustic texture. We had ours for supper accompanied by crunchy, ooze-y garlic bread. What a combo!

INGREDIENTS

olive oil

5 cloves garlic, finely chopped

1 brown onion, finely chopped

2 small red chillies, chopped

1 red capsicum, trimmed and roughly chopped

5 small carrots, peeled and roughly chopped

2 sticks celery, finely chopped

5 baby leeks, trimmed and finally chopped

1/2 head white cabbage, finely chopped

3 litres stock (I used 2 litres chicken stock and 1 litre vegetable stock)

1 head broccoli, roughly chopped

1 400g can tomatoes

1 cup Puy lentils (tiny green ones)

1 or 2 tbsp sea salt according to taste

generous grinds of black pepper

Can add grated Parmesan, to serve (I didn't)

METHOD

In a large sauté pan, add a generous splosh of olive oil.

Heat oil and, in batches, sauté the garlic, onion, chillies, capsicum, carrots, celery, leeks, and cabbage until everything is well browned.

Add more oil between additions if needed.

Meanwhile bring the 3 litres of stock to the boil in a large soup pot.

Add all the sautéed veggies.

Add broccoli and tinned tomatoes and simmer until all veggies are tender - about 20 minutes.

Remove about half of the vegetables with a slotted spoon and purée the veggies in a blender with a little of the stock.

Return puréed veggies to your soup.

Add the lentils.

Simmer for 15 - 20 minutes and season to taste with sea salt and freshly ground pepper.

Serve with a sprinkle of Parmesan, or not...