Image: Heidi Selwood

Ready, steady, soup…

Delicious, vegan, and perfect to warm you up this winter – it’s Heidi Selwood’s latest recipe…

It’s beginning to get dark early, and the cold weather is creeping in – but don’t let this be an excuse to resort to convenient fast food! Having a proper meal made with wholesome ingredients is essential to keeping you in tip-top condition and keeping illnesses at bay.
This recipe is your answer: the perfect heart-warming, healthy comfort food – and it’s cheap! If you aren’t a vegan, don’t fret; just swap the vegetable stock for chicken stock and add 2 sliced chicken breasts when cooking!
Serves 4
Ingredients:
– 400g sweet potato, peeled and cubed
– 200g mushrooms, chopped
– 3 red onions, sliced
– 3 cloves garlic, crushed
– 300ml vegetable stock
– 500ml mushroom stock (if you can’t find this then use 30g dried mushrooms, and soak in 500ml hot water for 30 minutes before adding to stew.)
– 150g green or brown lentils, rinsed
– 100g spinach
– 100g peas, frozen
– 2 tsp dried parsley
– 1 tsp chilli powder
– Salt and pepper
– A glug of oil
– Rice, to serve
Optional:
– 2 chicken breasts, sliced
– Pumpkin seeds to sprinkle on top.
Method:
1. In a large saucepan, heat the oil.
2. Add the onions, garlic and chilli powder and fry for 5 minutes until the onions are soft (if using chicken – add it at this stage!)
3. Add the mushroom stock, vegetable stock, parsley, peas, sweet potatoes, mushrooms and lentils and bring the stew to boil.
4. Once it has boiled, reduce the heat to a gentle simmer for 45 minutes.
5. Add the spinach and stir until wilted.
6. Season with salt and pepper.
7. Serve with rice.
8. Take a picture and send it over to the Lifestyle Instagram – you might even be re-posted!

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