Lentil and chestnut soup
Author: Dereck (Caregiver)
Description:
This Christmas soup is great for making ahead of time.
You can take this in a flask for lunch.
Batch make it and freeze it to last you all over Christmas.
Ingredients:
g Lentils, red, split, dried, boiled in unsalted water
g Chestnuts, kernel only, raw
g Spring onions, bulbs and tops, raw
g Celery, raw
g Lard
g Stock cubes, vegetable
g Double cream, extra thick, Tesco (HCP added*)
g Sage, dried, ground
g Mushrooms, white, raw
g KetoCal 3:1 Powder
Directions:
1. Chop the mushrooms, onion, celery.
2. In a pan, heat the lard over med/low head and add the veg and lentils - cover with a lid and sweat for 5 minutes.
3. In a jug, dissolve the stock cubes in boiling water, mix well.
4. Add the dried sage to the veg then add the stock and simmer for 15 minutes until the veg and lentils are soft.
5. Add the chestnuts and cream, place the soup in a processor and whiz the soup until smooth.
6. Mix the Ketocal powder with a small amount of cold water to make a paste and add to the soup.
7. Serve hot or allow to cool and freeze until needed.
Nutrition Information (for entire recipe):
Carbohydrate:
11.88
Calories: 587
Fat:
56.29
Protein:
6.89
Ratio:
3:1
KetoCal 3:1 Powder3:1 ratioMain MealSnack
