Hairy Bikers' Rumpy Pumpy soup

(53 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Hairy Bikers' rumpy pumpy soup
Hairy Bikers' rumpy pumpy soup
  • Serves: 6

  • Skill level: Easy peasy

  • Costs: Cheap as chips

From episode one of their 'Mums Know Best' series, this hearty soup won't disappoint


  • About 2 litres ham stock
  • 450g carrots, peeled and chopped
  • 225g turnip or swede peeled and chopped
  • 340g onions, finely chopped
  • Any other ‘secret’ veggies, such as sprouts,
  • Leeks, finely chopped cabbage, even a can of chopped tomatoes
  • 225g red lentils
  • Salt and pepper


  1. Best to make the stock the night before with a ham bone or hock so the flavour can develop.
  2. Cook the vegetables in the ham stock until soft, then add the lentils. Stir frequently at this stage, as lentils can burn quite easily.
  3. If you have made the stock with a ham hock, remove any meat, chop it and add to the soup. Season to taste.
  4. Maureen sometimes adds chunks of potato to cook in the soup to make it more filling, or stirs in 1–2 teaspoons of ground cumin to give it a curry flavour.
This recipe is taken from Mums Know Best: The Hairy Bikers' Family Cookbook, £20 from Weidenfeld & Nicolson. The book is also available from The Hairy Bikers: Mums Know Best is on BBC2 at 8pm everyday Tuesday, from 5th January 2010 for six weeks.

Your rating

Average rating

  • 2
(53 ratings)

Your comments

comments powered by Disqus

FREE Newsletter