I made a soup last night, just with what we had in the cupboards, and it turned out absolutely delicious so I thought I'd share it with you! It was really warming, glorious and golden like the sun, and absolutely lovely for a chilly autumn evening.
Ingredients (serves two):
1 shallot onion
1 clove of garlic
1/2 a butternut squash
Red lentils (about two handfuls)
Veggie stock cube
Herbs and spices to flavour (I used about a teaspoon each of salt, pepper, cumin, mustard powder, ground ginger and dried coriander)
Meat or veggie sausages
Chop and fry the shallot and garlic in some oil. When they're soft and the oil has had a chance to soak in all their flavours, add your carrots, diced into little pieces.
Fry the carrots for 5-10 minutes with the onion and garlic, so they're just starting to soften.
Boil up some water and pour into the pan, over the carrots and oniony garlicy goodness. I have no idea how much water I used! I'd say you want a good few inches, as you're going to add your lentils to the pan now, and they soak up a lot of water when they cook. Don't go too overboard with water; if you end up not having enough in there you can always add more.
Add your butternut squash, diced into cubes, to the pan. Then crumble in a stock cube and add spices to taste.
Bring everything to the boil and then turn down the heat, whack a lid onto the pan, and cook for around 40 minutes. Stir every now and then to ensure the lentils don't stick to the bottom.
When you're almost ready to eat, put some sausages under the grill and cook until they're done.
Then just whizz up your soup so it's completely smooth, it should be lovely and thick and smelling delicious... Serve into bowls, throw in your sausages (you can chop them up into coins or just keep them whole) and voila. Enjoy as it is, or with cheese, bread, yoghurt etc!