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Catholic Agency forOverseas Development
Hold a soup lunch this Family Fast Day!
The recipe for lentil soup is one I have used for many years, handed through the family and used now by my children and friends. It is very easy to make and the ingredients are not expensive.
For our soup lunch, together with my friends Pat, Ruth, Janice and Dorothy, using four saucepans we make a staggering 24 pints.
CAFOD, Romero House, 55 Westminster Bridge Road, London SE1 7JB. Tel: 020 7733 7900 Email: [email protected] no 1160384 and a company limited by guarantee no 09387398. Photos: CAFOD. Printed on paper from well-managed forests
Linda
1 tbsp olive oil
1 garlic clove, crushed
2 onions, chopped
2 sweet potatoes, chopped
1 butternut squash, chopped
1l vegetable stock
100ml creme fraiche/vegan
alternative
Catholic Agency forOverseas Development
Sweet potato & butternut squash
Ingredients Method1. Heat oven to 200C. Put
butternut squash and sweet potatoes in with oil. Roast for 25 minutes.
2. Meanwhile heat oil in a large pan, add onion and garlic, fry until softened.
3. Add roasted veg and stock then bring to the boil.
4. Reduce the heat, cook for 10 mins.
5. Blitz until smooth.
6. Bon Appétit!Charity no 1160384 and a company limited by guarantee no 09387398
1 tbsp olive oil
1 garlic clove, crushed
2 onions, chopped
1tbsp tomato puree
1 tin chopped tomatoes
200ml vegetable stock
600ml milk/ vegan alternative
Handful of mint basil leaves
Catholic Agency forOverseas Development
Tomato soup
Ingredients Method1. Heat oil in a pan, add onion
and garlic until softened.
2. Add tomato puree, chopped tomatoes and basil leaves
3. Add stock then bring to the boil.
4. Reduce the heat, cook for 10 mins.
5. Blitz until smooth.
6. Add milk and simmer.
7. Bon Appétit!
Charity no 1160384 and a company limited by guarantee no 09387398
1 tbsp olive oil
1 garlic clove, crushed
2 onions, chopped 4 potatoes, peeled and chopped
1 leek, chopped
1l vegetable stock
350g frozen peas
Handful of mint
Catholic Agency forOverseas Development
Ingredients Method1. Heat oil in a pan, add onion,
leek and garlic until softened.
2. Add potatoes and stock, bring to the boil.
3. Add peas.
4. Blitz until smooth.
5. Add chopped mint.
6. Bon Appétit!
Pea & potato
Charity no 1160384 and a company limited by guarantee no 09387398
4oz red lentils, washed anddrained
1oz butter
1 large onion, sliced
1 large carrot, sliced
1½ sticks celery, chopped
One & half pints of stock
1 bay leaf
1 level teaspoon paprika
Pepper
Pinch of cayenne pepper.
Catholic Agency forOverseas Development
Lentil soup
Ingredients Method1. Melt butter in pan, add
vegetables and cook gently for 10 minutes, stirring occasionally.
2. Add remaining ingredients including lentils and bring to boil.
3. Cover and simmer for 45 minutes, remove bay leaf and purée in liquidiser.
4. Makes about 2 pints, very easy to make and very tasty.
Charity no 1160384 and a company limited by guarantee no 09387398
