The days are starting to stretch and we have snowdrops under our birch tree. I bought a bunch of daffodils at the supermarket last weekend and there’s a cherry tree down our road that has a few blossoms on it. I’m not saying Spring is here or even that it’s on its way, but I am slowly starting to remember what spring is like and that’s really rather nice indeed.
All this said, it was -5 oC this morning and my fingers almost dropped off scraping frost off the car. Soup season is most definitely still here. This one’s a cracker.
Smokey Tomato & Rice Soup
2 sticks of celery, finely chopped
1 onion, finely chopped
4 plump garlic cloves, finely chopped
25g red lentils
1 tspn smoked paprika (you may need to increase this if your smoked paprika isn’t really smokey)
1 tspn paprika
1 tpsn cumin
½ tspn cayenne pepper or chilli powder (if your smoked paprika is hot you won’t need this – taste the spices)
500g passata (sieved tomatoes – you could use normal tinned tomatoes but the consistency will be less velvety)
1.5 ltr chicken or vegetable stock (made from a cube is fine)
150g frozen sweetcorn
- Heat a good splash of olive oil in a large pan. Add the onion and celery and fry gently until softened (about 10 mins). Add the garlic and spices to the pan and stir well.
- Cook for another minute before adding the rice, lentils, passata and stock. Simmer gently for 20 mins. Add the sweetcorn and cook for a futher 10 mins until the rice and lentils are soft.
- Season and serve.