When it’s really cold outside you need something that will warm you from the inside. This soup, made with pulses and root vegetables, will do that and more. The pulses should ideally be soaked in cold water overnight. Once that is done, the soup takes about 15 minutes to prepare and another hour to cook.
250g dried pulses (you can buy packs that contain a mixture of lentils, split peas, beans and barley)
1 tablespoon of whichever cooking oil you prefer
1 onion, finely chopped
A selection of root vegetables from the following: 2 or 3 carrots, half a butternut squash, half a swede, 1 medium potato, 1 sweet potato
1 litres of vegetable stock
Soak the pulses overnight, drain the water and put the pulses into a large saucepan covered with fresh water.
Bring to the boil and keep boiling for about ten minutes.
Drain them, wash and dry the saucepan, pour the oil into the clean pan, heat and add the onions, stirring and cooking for about ten minutes until they are soft.
Peel and cube your chosen vegetables, add to the pan and sweat for about 5 minutes.
Add the vegetable stock, bring to a boil and then reduce to a simmer for about an hour.
Adjust the seasoning and serve. I never season pulses until they are cooked as it can toughen them.
For a variation you can add whatever herbs and spices you prefer, just as you can vary the vegetables.