Last week I held a live class over on my Instagram.

I chatted all things Soup Secrets 101 – which I’ve also shared here. I talked about my favourite Soup Secrets and how you can easily apply them to making meals in a pinch.

The thing I love about soup is, it’s warm obviously, can fill you up, it’s a great excuse to have a slice of sourdough, or maybe even a goats cheese toastie… but most of all my favourite thing about soup is that they’re super easy, quick and simple to make. Throw some ingredients in a big heavy based pot, with a handful of fillers, like lentils, rice, quinoa, split peas and go do your thing. Live your life, take a bath, clean the house, fold that washing, read a book, meditate, make another meal.

Making a soup also busts the whole ‘I don’t have time’ excuse out of the park, as well as the ‘I don’t have the right ingredients’ because anything goes!! Sure, like all cooking there are guidelines and guide posts to watch out for along the way – but the pressure is OFF, when you have the knowledge of some simple Soup Secrets up your sleeve.

Spiced Lentil Tomato and Chorizo Soup.

Serves: 4-6 hungry humans

Ingredients

• 2 tbsp extra virgin olive oil

• 2 brown onions

• Salt

• 4 rashers bacon / 2 sticks chorizo (optional – you could use 1/2 diced sweet potato + 1 tbsp miso paste instead of meat)

• 3 garlic cloves

• 1 tsp smoked paprika

• 1 tsp cumin (ground)

• 1 bay leaf

• A few sprigs thyme/rosemary

• 1 lemon

• 2 carrots

• 1/2 cup (scant) dried lentils

• 1 tin tomatoes

• 1L water

• Pepper

Optional extra’s:

• 1-2 tbsp tamari

• Coconut yoghurt/yoghurt

• Chilli flakes

Method

1. In a big heavy based pot, heat olive oil on medium heat.

2. Dice onions, add to pot with a pinch of salt and sautee for 10 minutes until translucent.

3. After about 5 minutes of cooking onions, roughly chop bacon/chorizo/salami, add to pot to brown all over (or add sweet potato/miso/a bit of water if using). Cook for remaining 5ish minutes.

4. Smash garlic and add to pot along with spices. Mix well to coat onions and meat, cook for 1 minute to activate spices.

5. Add bay leaf and herbs (if using).

6. Thin slice lemon and add to pot.

7. Dice carrots and add to pot with lentils, tomatoes, water and some cracked black pepper. Bring to boil and reduce to a gentle simmer with lid on, cook for 20 minutes.

8. Taste test! What does it need? You may need to add 1-2tbsp tamari to add a bit of an umami flavour.

9. Serve up into bowls, with a scoop of yoghurt on top, chilli flakes and extra lemon if needed.