Serves: 2
Time to prepare: 10 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Texture-modified meals
Ingredients
1 tbsp olive oil
1 onion, chopped
2 medium carrots (160g), sliced
500ml vegetable stock
30g red lentils
1 garlic clove
1 small sprig of mint
120g frozen peas
50g vegan cream cheese
Instructions
Gently fry the onion and carrots for 5 minutes in a tbsp of oil, making sure the onion doesn’t brown. Then add the stock, lentils, garlic and mint.
Bring to the boil, then simmer for 20 minutes. Add the peas and continue to cook for 5 more minutes.
Remove the sprig of mint then thoroughly blend the soup. Next pass through a fine sieve.
Return to the pan and add the cream cheese. Check the consistency is correct to the desired IDDSI level. Add a little extra water or cream cheese to thin the soup if needed, or continue to cook if the soup needs thickening.
If adding pepper, use white, fine ground pepper rather than cracked pepper because the latter may cause irritation when swallowed.
