Colourful vegetables carry set of unique disease-fighting chemicals called Polyphenols. They have anti-inflammatory and antioxidative effect to reduce the onset of disease progression.

This Red soup can be cooked in water or in broth, depending on the season of the year. In any version, each spoonful will offer a wealth of health benefit.

Slow low-heat cooking unlocks the full potential of this wholesome soup. As the ingredients simmer gently, their flavours meld together, creating a depth and richness, also maximise the nutritional value, ensuring that every bowl is a source of nourishment and vitality.

Red Soup

Ingredients:

1/2 cup brown lentils

1 onion

2 carrots

500g/1lb Red cabbage

1 red capsicum

1/2 fresh cayenne pepper (or 1/4 tsp cayenne pepper powder)

3 cloves of garlic, minced

1 large beetroot

3 ripe tomatoes

1/2 lemon, juiced

Any of these fresh herbs: parsley, dill, coriander, red basil.

Seasoning.

* min 5l/1.3gal stock pot

Method:

1. Soak lentils in the cold water overnight.
2. Peel and dice the carrots and the onion.
3. Add seasoning, lentils, onion and carrot to the pot with 2l/0.5gal of water. Simmer on low for 10 minutes.
4. Cut or shred the cabbage and add to the pot.
5. Clean and dice the pepper and finely slice the cayenne pepper (no seeds). Add all to the pot.
6. Peel and grate beetroot on medium and dice the tomatoes. Add them together along with garlic and lemon juice when the cabbage is soft.
7. If using dry herbs, add them to the soup as it starts simmering, keep the heat on the very low. Simmer for 5 minutes uncovered, taste for seasoning.
8. Serve with fresh herbs if using them fresh.

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