ellow lentils, sweetcorn and peppers give this sunshine soup it’s beautiful bright colour.
Roasting the peppers and garlic gives a sweeter flavour but we’re not looking for much colour on the peppers as this will darken the colour of the soup. You can peel the skin from the peppers for a smoother soup, though this is not necessary. The garlic can be roasted in its skin, simply squeeze each roasted clove into the cooked lentils.
- 1 yellow pepper
- 1 orange pepper
- 2 tsp rapeseed oil
- 1 celery stick
- 1 garlic clove
- 1 lt vegetable or chicken stock
- 100g yellow lentils
- 400g frozen sweetcorn
- Salt & pepper
- Dollop of creme fraiche or yoghurt (to serve)
On retreat we make a variety of different soups and everyone has their own preference. If you like a completely smooth soup don’t remove the sweetcorn before blitzing. For a textured soup with a bit more of a bite leave out the blending altogether.
Method for Sunshine soup:
- Preheat the oven to 180C.
- Remove the core and the seeds from the peppers and cut into strips. Place onto a tray with the garlic and drizzle with oil. Roast them for 20 minutes, you want the peppers soft but not brown.
- Pour the stock into a saucepan and bring to boil, add the lentils cook for 15 minutes.
- Add celery and sweetcorn to the lentils stock mixture cover and simmer for about 20 minutes.
- Using a slotted spoon remover about a cup of sweetcorn and set to one side.
- Mix the remaining corn and stock with the roast peppers and garlic, squeezing the roasted garlic clove from its skin. Blitz in a food processor until as smooth as you prefer.
- Add the whole sweetcorn back to the soup and season with salt and pepper.
- To serve top each bowl with a dollop of creme fraiche, a drizzle of rapeseed oil and a sprinkling of toasted buckwheat groats.
On retreat we serve our sunshine soup with two Sourdough rye crisp breads.
Leave out the creme fraiche for a vegan version or use a dairy free alternative.
Conscious Cooking
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Love food that’s really pretty as well as tasting nice! Can totally imagine doing this as a starter for a summer dinner party….