Soup is a fantastic way to get lots of lovely vegetables into your diet but it can often be lacking in protein which means it's unlikely to keep you full until dinner time. This recipes includes green lentils, which provide the protein you need to make this a more balanced option. I serve this with some oatcakes or flaxseed crackers and some of my homemade hummus!
1 tbsp olive oil
1 large onion, finely chopped
300g leeks, sliced
2 vegetable stock cubes
1.5 litres of water
1/2 green cabbage (sweetheart or Savoy), shredded
150g green lentils, rinsed
1 large bunch parsley
Heat the oil in a large saucepan and lightly sauté the onion over a low heat.
Once soft and translucent, add the sliced leeks and sauté until soft.
Make up the stock by dissolving the stock cubes in 1.5 litres of boiling water.
Add the shredded cabbage to the pan along with the stock and the green lentils.
Cook for 30 minutes until the lentils soften.
Add the spinach and parsley, remove from the heat once wilted.
Allow to cool slightly before pouring the soup into a blender (in batches).
Blitz for 60 seconds until the mixture is smooth and green.