Yummy Soup was named by my daughter, who declared it ‘the world’s yummiest soup’. It was the result of some experimenting which happened to work even better than I had hoped. I had about 450g of old carrots in the bottom of the fridge and, hating to waste food, decided to make some soup. It so happened that I also had a tin of cooked chickpeas in the cupboard, and was keen to experiment with the star anise. There was not a drop left when the meal was over!
You will need
450g carrots, chopped
1 onion chopped
1 400g tin chickpeas, drained
2 stock cubes
75g red lentils
handful of sultanas
1/2 teaspoon hot paprika
1 teaspoon garlic granules
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon asafoetida
2 star anise
1 tablespoon vegetable oil
1. Heat the oil in a large saucepan and add the onion. Heat until the onion is waxy and softened.
2. Add the chopped carrots, lentils and chickpeas.
3. Pour over enough water to cover by about 1cm.
4. Stir in the stock cubes, spices and seasoning.
5. Add the star anise, asafoetida and sultanas.
6. Bring to the boil and bubble vigorously for 10 minutes.
7. Reduce heat and leave to simmer for half an hour, stirring occasionally.
8. Remove from the heat and scoop out the star anise with a spoon. Discard.
9. Whizz with a blender until thick and smooth (rather like baby food!).
10. Serve with dollops of natural yoghurt (we ate ours with home made soya yoghurt) and pitta bread.