This is my favourite easy, fast and delicious winter soup. Use an extra large pot and freeze the left overs!
3/4 whole celery bunch
250g frozen peas
250g frozen corn or 3-4 corn cobs
250g frozen green beans or big handful of fresh beans
1 large veggie stock cube
3 cups of dried brown lentils
Chop all of the ingredients and add into the empty pot. Chop the leek and celery into thin slices. I would usually use most of a whole bunch of celery (including the leaves), leaving a few of the nicer stalks out to pop back in the fridge for eating. Fresh corn can be chopped off the cob, or frozen corn tastes just as nice if you’d prefer. I usually chop the carrots and zucchini (leave the skin on) into small cubes, but that’s just because I like most of the veggies to be approximately the same size (so you get a little taste of everything when you take a spoonful of soup). Once all veggies are in, add the lentils and stock cube (basically the pot should be almost full to the top with vegetables). Cover the whole lot with water. Bring to the boil, then reduce the heat and simmer on low for a least an hour.