Rustic Vegetable and Guinea Fowl Soup
This is the type of soup that you want to come home to on a winters eve. It’s healthy, it’s not too laborious, and it uses leftovers from my roasted guinea fowl recipe from last week – so an opportunity for 2 meals with one bird!
Filled with superfood kale, onions, carrots, courgette and cauliflower, you’re surely getting your five-a-day. Bonus!
It’s obviously a very broth-y soup, but I love my soups like this. I’m not a massive fan of thick, pureed soups.
Like I said, it also doesn’t take too long to cook. I mean, I managed to make this after work, after a 40 minute commute on the train, so you can too!
Let’s get down to the important stuff…
1 tbsp olive oil
1.5 litres of vegetable bouillon
1 large onion, chopped
2 celery sticks, chopped
50g dried red lentils
2 tbsp tomato puree
A handful of chopped fresh thyme
150g cauliflower florets, chopped
1 courgette, chopped
3 garlic cloves, crushed
2 large handfuls of kale
1 tbsp basil, chopped
Leftover guinea fowl meat
1. Heat the oil in a large pot with a lid and fry the onions, carrots and celery for 10 minutes.
2. Stir in the lentils and cook for 2 minutes.
3. Pour in the stock, tomato puree and thyme. Stir and season. Add the cauliflower, courgette and garlic and bring to a boil. Simmer for 15 minutes.
4. Add the guinea fowl meat and cook for a further 5 minutes.
5. Add the kale and basil, and cook for 5 minutes until all veg are tender. Season and serve.
What do you prefer: thick, pureed soups or broth soups with pieces of meat/vegetables?