Vegan soups

I finally tried out my non-vegan SIL's lentil and celery soup recipe the other day and it was fantastic! Using this recipe as a basis I switched the celery for pumpkin, omitted the garlic and added nutmeg for a delicious pumpkin soup. The way the lentils end up helps creat a creamy consistincy without using milk or cream. I think adding some sweet corn to the pumpkin version would be absolutely delicious too.

Serve it with some crusty bread.

Here is the recipe:

Lentil and Celery Soup

1 tablespoon oil
1 teaspoon minced garlic
1 medium sized onion
1 cup red lentils
2 sticks celery (chopped finely)
4 cups of water
2 chicken stock cubes
Salt and pepper
Bouquet garni/mixed herbs (optional)

Heat oil in a large pan.
Add onion and minced garlic and fry until soft.
Add all other ingredients with salt and pepper to taste.
Bring to the boil and simmer for 30 minutes, stirring occasionally.
Remove bouquet garnet before serving.