Vegetable Soup

Ingredients

3 carrots peeled & chopped
1/2 butternut squash
1/2 small swede
1 leek
2 sticks of celery
1 onion
2 garlic clove
Approx 1 1/2 pints or 1 litre vegetable/chicken stock
3 tablespoons of red lentils
1 tablespoon olive oil
25g butter
salt & pepper
creme fraiche to serve

Method
1. Peel & Chop vegetables into even sized dice, make sure they are roughly the same size.
2. Melt the butter with oil in a large pan on a medium heat till hot.
3. Add the onions and crushed garlic and cook until the onions are translucent; then add the remaining vegetables, mix well coating in the oil & butter stirring well with a wooden spoon.
4. Cook on a medium heat until the vegetables begin to soften.
5. Stir in the lentils.
6. Pour in the hot stock to cover the vegetables. Stir well, turn up the heat to high and bring the mixture to the boil.
7. Once the mixture is boiling reduce the heat to a simmer, place a lid on the pan and reduce the heat so the soup gently simmers for approx 20-30 minutes or until all the vegetables are soft.
8. Once the vegetables are cooked and the lentils also let the mixture cool for a few minutes. Use a hand blender or food processor and carefully puree the soup until it is smooth.
9. Season to taste with a little salt & pepper.
10. Serve hot with a spoonful of creme fraiche and enjoy!
11. Additionally this soup can be enjoyed with the oatmeal biscuits and cheese for lunch or supper.