Lentil, Leek and Sprout Soup

A nutrition packed soup made with Brussels sprouts, carrot, leek, lentils, potato and chicken stock.

All the vegetables were boiled together in a pint of water. I used about 12 sprouts, 2 medium carrots, one medium leek, and some leftover boiled potato. Plus half a cup of red lentils. Cooked for half an hour to forty minutes.

I mashed the vegetables for a minute, and then used an electric blender for another minute. After blending, avoid high heat, or the soup may burn at the bottom of the pan (stir frequently!). Then I added a quarter teaspoonful of turmeric, a pinch of paprika, the chicken stock, two splashes of Worcester sauce, and a large pinch each of oregano.and Herbes de Provence.

Stir together, and simmer under glass for another ten minutes before serving. Add more water if it becomes too thick. Served with a toasted garlic and coriander flatbread. Delicious!