Plant-based, healthy and deliciously warming, this gorgeous soup recipe from the UK’s first plastic-free online supermarket is ideal for a cold winter’s day
Whether you’re working towards going zero waste, or you’ve resolved to follow a healthier, more plantbased diet this year, Forrist, the UK’s first plastic free online supermarket is here to help. They’ve recently launched their exclusive new organic, plastic-free and plant-based ‘Luxury Pantry Collection’ in the Food Hall at Selfridges. The Forrist x Selfridges collection includes a carefully curated range of organic, plant-based pantry essentials, thoughtfully packaged in reusable glass jars with compostable cane fibre paper labels. The range is not only designed to enhance the modern kitchen aesthetically, but primarily to prioritise reusability and reduce single use plastic in our kitchens. Meticulously developed over the last 12 months, the collection includes the finest dried, organic ingredients, such as toasted hazelnuts, chocolate granola, red rice, orzo, bulgur wheat, beluga lentils and quinoa – perfect staples to line your pantry this new year.
To celebrate the launch, we asked the Forrist team to share a delicious, healthy recipe created using staples from the collection. The thyme, rosemary, basil and lentils used in this gorgeous soup are all available in the Selfridges Food Hall.
They say: “Get ready for a soul-warming experience with this aromatic lentil soup accompanied by rosemary and salt parsnip crisps. It’s not just a soup; it’s a symphony of flavours that’ll have everyone coming back for more. The delightful textures from the toppings and the savoury kick from the crisps elevate this dish to something truly special. Serve the soup as is or top it with your favourite nuts and seeds.
We recommend chopped pistachios, pumpkin seeds, and black sesame seeds for an extra layer of goodness. Enjoy!”
Shop the Forrist x Selfridges collection at 400 Oxford Street, W1A or online at forrist.com/pages/forrist-x-selfridges
The Forrist x Selfridges Collection
Prep and cook: 90 mins
INGREDIENTS
1 medium onion, diced | 4 garlic cloves, crushed | 1 medium leek, chopped coarsely | 2 tsp dried thyme | 3 medium carrots, diced | 2 parsnips, sliced with a peeler (coarsely chop the leftover middle section) | 1 tsp ground turmeric | 1 tsp ground ginger • 1/2 tsp chilli flakes | 2 tsp rosemary • 1 1/2 tsp salt | 3 tsp dry basil | 1 tbsp butter | 380g lentils (whole jar) • 5 cups water
Parsnip Chips:
Enough oil for frying • Sliced parsnips • Pinch of salt • Dried rosemary to taste
METHOD
1. Heat a large pan on medium heat and fry onions and garlic for 4-5 minutes.
2. Add butter, leeks, and thyme. Sauté for around 8 minutes.
3. Add carrots and the left-over parsnip chunks.
4. Season with the remaining herbs and spices.
5. Add 380g of lentils and 5 cups of water. Simmer for 20-25 minutes.
6. Use a hand blender or transfer to a stand blender in 2-3 batches and blitz until smooth.
7. Return to the pan (you may use a second one) and adjust thickness with water or milk (almond milk works well).
Parsnip Chips:
1. Heat enough oil in a pan on medium-high heat.
2. Fry sliced parsnips in batches for 3-5 minutes until golden brown.
3. Transfer to a muslin or paper towel to absorb excess oil.
4. Sprinkle a pinch of salt and dried rosemary to taste.
