Tony's Farmer's Vegetable Soup

 Recipe courtesy of the Annexe Cafe, Glasgow (Serves 6)


1 tsp vegetable oil
1 large leek (chopped into small discs)
1/2 small turnip (cubed or grated)
2 carrots (cubed or grated)
100g red lentils
1 litre of vegetable stock
Handful of chopped parsley
Freshly ground black pepper to taste


  • Heat the oil in a large pot
  • Add the leeks and cook gently for a few minutes
  • Add the carrots, turnip and washed lentils and cook for a further 3 minutes
  • Add the stock and half the parsley, cover and simmer gently for 30 minutes
  • Use the hand blender if you like a smooth soup - short pulses if you just want to thicken it
  • Add the remaining parsley and freshly ground pepper to taste

Why not serve with wholemeal crusty bread?