Vegetable Soup

Vegetable soup can be bland and miserable. But this is very tasty. Trust me. It's a great lunchtime dish for cold days.

The garam masala gives it a pleasing warmth without making it too hot for people who aren't used to eating chilli.

Serves 20-25 people.

Ingredients

• 8 onions
• several tablespoons oil or butter
• 1 green cabbage, fairly finely chopped
• 1 lb (500 g) carrots, diced
• 8 oz (250 g) red lentils
• 1 red cabbage, fairly finely chopped
• 6 heaped teaspoons Marigold-brand vegetable stock
• 4 heaped teaspoons (or more!) coarsely ground black pepper
• Four heaped teaspoons (or more!) garam masala
• several litres of water

Method

Fry the onions in the oil while you chop everything else up.

Add the carrots and give them a bit of a fry, then add all other ingredients. Bring to the boil, cover and cook for about half an hour.

Variations

You can add other vegetables such as diced swede. Four tins of beans can be added near the end of the cooking time instead of the red lentils - try a mix of borlotti, haricot, pinto or flageolet beans.

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