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?
- 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)
- 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.
- 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.
- 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.
- 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.