A pan full of soup really is the gift that keeps on giving. Stock up on vegetables, raid the fridge and dig out your biggest pan to make a huge batch for comforting suppers, speedy nourishing lunches or for a simple warming feast at bonfire or Halloween parties. Top with yogurt or nuts or grate a big heap of salty cheddar cheese for everyone to help themselves to.
- 50g butter
- 2 cloves of garlic
- 1 red onion
- 2 leeks
- 150g red lentils
- 2 tbsp of tomato puree
- 1 tin of tomatoes or passata
- 2 litres of stock
- 150g smoked bacon
- 2 tbsp of rapeseed oil
- 1 bay leaf
- 180g carrots
- ½ tsp of chilli flakes or cayenne pepper
- 2 potatoes peeled and chopped
- Half a butternut squash
- Black pepper
- 3-4 tbsp of thick plain yogurt
- A handful of toasted walnuts
- Melt the butter in a large saucepan.
- Chop the bacon into small pieces and cook in the pan. Lift out and put to one side to add later.
- Chop the butternut squash, potato and carrot into chunks, pop into a roasting tin, slosh some rapeseed oil on top, sprinkle with a little cayenne pepper or chilli flakes.
- Put the garlic, onion and leeks into the pan you used to cook the bacon in, cook over a medium heat until softened and glossy.
- Add the lentils and tomato puree and stir, cooking for about 3-4 minutes.
- Add the tinned tomatoes, then pour over the stock and bring to the boil before simmering for about half an hour.
- Add all the roasted vegetables and bacon to the soup base.
- Cook for a further 10-15 minutes. Season with black pepper.
- Serve in chunky bowls or mugs with a dollop of thick plain yogurt and some toasted nuts.