Meadow Barn Soup

When I make soup, I tend to just throw everything in and don’t really follow recipes. I made a big batch of carrot and sweet potato soup, to take on my recent weekend away and it seemed to go down very well. I’ve had a few requests (you know who you are) for the recipe, so I’ve done my best to write one.

Carrot & Sweet Potato Soup

Olive oil

1 large onion

2 sticks of celery

4 large carrots

2 sweet potatoes

200g lentils

1.5 litres vegetable stock

Chop the onion and fry in a little oil for a couple of minutes.

Add the chopped carrots and celery, put on the lid and sweat until softened.

Add the chopped sweet potatoes, lentils and vegetable stock.

Bring to the boil, then simmer with a lid on for approx. 30 minutes.

Use a hand blender to blitz the soup until smooth.

This amount served 12 of us at the weekend with ease, although I did thin it down a bit with extra vegetable stock when I was reheating it.

I realise that saying I used two sweet potatoes is not particularly helpful. I would say that they weighed around 750g in total and the carrots a similar amount. I didn’t tell you to peel the veg, but I’m guessing you know that already. Also, you will need a very large pan if you make the full amount in one go!

Hopefully this makes sense. Any questions please shout and I’ll be only too happy to answer. Enjoy!

PS If you would like the cake recipes from the weekend, the chocolate muffins can be found here and the lemon drizzle cake here.