Seffie soup

Guest blog by Liz.

I believe that any good lunchtime soup should contain at least seven types of vegetable as well as protein and iron. This is ‘Seffie soup’, named after a famously fussy eating child, who nevertheless enjoyed this dish. 

Chop and fry onion, celery, carrot and leek. The amount depends on how many people the soup is for - allow one small onion, a stick of celery, a small carrot and couple of inches of leek per person. In fact this is the opening sentence of any hearty soup recipe. In this case I added courgette because there was some which needed using - and it’s an extra vegetable component. I have used cabbage, swede or squash in the past. Soften the vegetables, add a good shake of red lentils (protein and iron in one, as well as a nice thickener) and a tin of tomatoes per person. Add water until everything is submerged, and a teaspoon of bouillon per person. 

Bring to the boil then reduce to a simmer for half an hour; then blend smooth. Add seasoning as needed. At this stage you can also add a spoonful of pesto or harissa for flavour; in this case I have added fried chopped chorizo and its oil scattered over the top.