Shorter days and chilly nights call for soups made from seasonal root vegetables.
Serves about four people
2 tbsp olive oil
1 onion, chopped
4 medium size carrots, cut and diced
4 sticks celery, sliced
2 tomatoes, chopped
1 potato, diced
small turnip cut into small chunks
125g dried green lentils
1 litre of vegetable stock
Heat the oil in a large saucepan, add the onions and cook gently for about five minutes.
Then add all of the other vegetables, stir for about five minutes. Add the lentils, stock and bring to the boil and then simmer for about one and a half hours until the lentils are tender.
Serve as it is with chunks of fresh bread or you could grate a strong cheese over the top, either way delicious.
It freezers well too.