Farmhouse Vegetable Soup

This chunky soup is made from easily bought or home-grown vegetables and fills you up, to beyond, satisfaction!

Serves 6-8

25g dairy-free margarine 
2 medium onions, peeled and chopped
4-6 rashers of bacon, rind cut off and cut into pieces
1 turnip, peeled and diced
1 parsnip, peeled and diced
3 carrots, peeled and diced
1 leek, slice thinly
25g green or red lentils
1 tablespoon tomato purée
1.3 litres vegetable stock
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped basil
6-8 large, green cabbage leaves, shredded
Salt and freshly ground black pepper

What to do
In a large, heavy-based saucepan, melt the dairy-free margarine and sauté the onions with the bacon for 5 minutes, until softened.

Add all the remaining vegetables and cook for 5 minutes.  

Add the tomato purée, stock, parsley and basil, stirring thoroughly.  Bring to the boil and simmer over a medium heat for 10-15 minutes, until the vegetables are tender.

Season to taste and serve with freshly baked gluten-free bread.

Tip This is for a chunky vegetable soup, but you also liquidise with a stick hand blender in the pan before cooling.