Cream of Harvest Soup



5 large courgettes

1 large celery plant

2 Chilli peppers - 1 scotch bonnet and 1 jalapeño, or similar to taste

1 pint boiling water

1 tbsp Marigold Swiss Vegetable bouillon, or other vegetable stock to taste

Approx 4 oz red lentils

1 tbsp olive oil

300ml double cream


Put the olive oil in a large pan and place over a medium flame.

Place the bouillon powder into a 1 pint jug, add the lentils and then pour in the boiling water up to the 1 pint marker (it’ll be about half of the water).

Cut the base off the celery, scrub each stem, and take off any tips that are damaged or dried. Chop the rest of the celery, eaves included, into 1 inch pieces and add to the pan.

Take the stalks off the peppers. I don’t de-seed but if you want a milder flavour you can do so. Chop the peppers finely and add to the pan.

Stir, add the remaining boiling water, cover and leave to cook until the celery is soft - about 20 minutes.

Wipe the courgettes and take off the stalk ends.

Slice each courgette in half lengthways and then chop each piece into slices about quarter inch thick. Add these to the pan, stir, cover and cook until the courgette is transparent and very soft - about another 15 minutes.

Remove the pan from the heat and cool for about 5 minutes then transfer the vegetables to a liquidiser and blend until completely smooth.

Return to the pan, add the lentils and any water remaining in the jug which has not been soaked up by the lentils.

Bring to the boil, stirring continually, then add the cream, stir in well, reduce the heat to the lowest flame possible and cook for about an hour, so that the lentils are very soft.

Serve or divide into portions in freezer containers and cool before freezing.

Makes 10 portions for a main meal or 20 portions for a starter.