Spring Onion and Mushroom Soup

One bunch of spring onions, half a savoy cabbage, two large carrots, half a cup of red lentils, one quarter turnip.Two sticks of celery. Vegetable and mushroom stock. Turnip thinly sliced and slightly browned in olive oil. Chopped carrot, celery and cabbage added, plus water and lentils. The assemblage was cooked for an hour and blended. A dash of Lea & Perrins, smoked paprika, fresh ground pepper, and two pinches of sage.

Spring Onion and Mushroom Soup