It's a tricky one for a 5 year old to help with, as preparation is mostly just chopping, but Riley did what she could and she took her chopping job very seriously, she understands about being safe with knifes - she has her own little sharp knife that she uses (while I watch her like a hawk!).
There are some vegetables in this recipe that are too difficult for her to be able to chop, like the potatoes, turnip and butternut squash - but aside from those, she pretty much did the rest of the cooking for me!
This recipe makes up a big batch of soup, perfect for freezing in individual tubs or freezer bags - and it's just as tasty thawed and heated up as it is fresh!
- 1 onion (chopped)
- 4 potatoes (cubed)
- 4 carrots (sliced)
- 3 sticks celery (sliced)
- 1 small turnip (cubed)
- 1 medium butternut squash (peeled and cubed)
- 150g red lentils
- 1.5 pints of stock
- 1 can coconut milk
- 2 tbsp olive oil
- salt & pepper
- fresh coriander (optional)
- Fry onion, potatoes, carrots, celery, turnip and butternut squash in a large pan in oil on a medium-high heat for 10-12 minutes.
- Add stock, lentils and salt & pepper (to the amount of your preference) add extra water if necessary.
- Simmer on a low-medium heat until vegetables (particularly the larger chunks) and softened, and lentils are cooked though.
- Take off of heat and whiz up with a hand-held blender.
- Stir in coconut milk, and return to low heat for 5 minutes.
- Serve up with some fresh coriander and enjoy!
