Vegan veggie & lentil soup

Prep 20 mins | Cook 1hr 15mins | Serves 4-6

1 tbs olive oil
1 leek, trimmed, halved lengthways and thinly sliced
1 tsp ground cumin
3 garlic cloves, crushed
2 carrots, peeled and diced
2 celery sticks, thinly sliced
400g can lentils, drained and rinsed
800g can chopped tomatoes
5 cups vegetable stock
2 firmly-packed cups chopped kale
Crusty wholegrain bread, to serve

Step 1 Heat oil in a large saucepan over medium heat. Add leek and cook, stirring often, for 4-5 minutes until tender. Add cumin and garlic and cook, stirring, for 30 seconds until fragrant. Add carrots and celery and cook, stirring often, for 5 minutes.

Step 2 Add lentils, tomatoes and stock. Stir until combined, cover and bring to the boil. Reduce heat, partially cover and simmer for 45 minutes. Add kale. Cover and simmer for a further 15-20 minutes until thick and vegetables are tender. Season with salt and pepper to taste. Ladle into serving bowls and serve with crusty wholegrain bread.

Good for you ... Leeks

A good source of dietary fibre, which helps with normal laxation.

Provide vitamin C which helps us absorb iron from food.

The green parts of the leek are a source of several members of the carotenoid family, including beta carotene which the body converts to vitamin A.