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Venerable Vegetable Soup


What better food for the soul than a thick and creamy vegetable soup to get rid of any winter blues. Cut thick slices of bread and lather with real butter to dip into your soup.


2 tablespoons of olive oil
2 carrots, diced
2 leeks, sliced
200 gm broccoli
2 sticks of celery, chopped small
3 cloves of garlic, sliced
400 gm tin of chopped and peeled
750 ml of stock
Chilli powder to taste
400 gm tin of lentils
250 ml pouring cream

Cook the carrots, leeks, celery and garlic in the oil for about 20 minutes until soft. Add the tin of tomatoes, lentils, stock and seasoning and cook for another 30 minutes, adding the pouring cream at the end.

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