Zesty Carrot and Lentil Soup

A simple and warming soup brought to life with orange zest and harissa. Make sure to check your stock and harissa are suitable for vegans, if needed. Hands-on time 15min. Cooking time about 35min. Serves 4 1tbsp olive oil

1 onion, finely chopped

2 celery sticks, chopped 450g carrots, roughly chopped 200g red split lentils, rinsed under cold water

1.2 litre vegetable stock Finely grated zest ½ orange

TO FINISH

1tbsp rose harissa paste, to taste, we used Belazu

100g plain yogurt alternative, we used Alpro

Finely grated zest ½ orange

1 Heat oil in a large pan over medium heat and cook the onion and celery, stirring occasionally, for 10min, until softened. Add the carrots, lentils and plenty of seasoning and fry for 1min.

2 Stir in the stock and orange zest, bring to the boil, then simmer for 20min, until the lentils are mushy and carrots tender. Blend until smooth, then return to pan, if needed, to reheat; check seasoning.

3 To serve, marble harissa through yogurt alternative. Divide soup between 4 bowls and swirl on harissa yogurt alternative. Scatter over orange zest and grind over some black pepper.

PER SERVING 311cals, 15g protein, 6g fat (1g saturates), 43g carbs (16g total sugars), 11g fibre