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A winter warmer that’s perfect for pregnancy, this soup features nourishing vegetables and a citrus twist. It’s especially good on a cold evening – and why not batch cook it to eat when the baby arrives?

Ingredients

  • 125g red split lentils
  • 2tbsp olive oil
  • 150g carrots, peeled and sliced
  • 1 garlic clove, peeled and finely chopped or crushed
  • 350g broccoli, cut into florets (including stalk)
  • 1litre hot vegetable stock made with 1 reduced salt stock cube
  • Zest of ½ small orange (finely grated) and the juice of 2 small oranges
  • Grated Cheddar cheese and low-fat natural yoghurt to serve
  • Orange zest strips to garnish (optional)

Method

  1. Rinse the lentils under cold water. Place in a saucepan and cover with water. Bring up to the boil, reduce heat slightly and simmer for 20 minutes. Drain and rinse in warm water.
  2. Heat the oil in a large saucepan and add the carrots and garlic. Cover and cook gently for 2 minutes. Add the broccoli, cover and cook for 2 minutes.
  3. Stir in the stock and the lentils, cover and gradually bring up to the boil. Simmer for 10 minutes or until the carrots and broccoli are tender.
  4. Stir in the orange zest and juice and use a food processor or hand blender to whizz until smooth. Serve hot ladled into bowls scattered with grated cheese, a spoonful of yoghurt and a grinding of black pepper. Garnish with strips of orange zest.
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