Winter Vegetable & Lentil Soup

Soup glorious soup! When it's cold outside, stir up this healthy vegetable soup, packed with immunity-supporting vitamin C, and its four of your 5-a-day.

Prep: 10 mins | Cook: 30 mins | Serves 2

Ingredients 

• 85g organic green lentils
• 2 carrots, quartered lengthways then diced
• 3 sticks celery, sliced
• 2 small leeks, sliced
• 2 tbsp tomato purée
• 1 tbsp fresh thyme leaves
• 3 large garlic cloves, chopped
• 1 tbsp vegetable bouillon powder
• 1 heaped tsp ground coriander

Method

1. Tip 85g organic green lentils, 2 quartered and diced carrots, 3 sliced celery sticks and 2 sliced leeks into a large pan with 2 tbsp tomato purée, 1 tbsp fresh thyme leaves, 3 chopped garlic cloves, 1 tbsp vegetable bouillon powder and 1 heaped tsp ground coriander. 
2. Pour over 1½ litres boiling water from the kettle, then stir well.
3. Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
4. Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.