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Hairy Bikers' Rumpy Pumpy soup

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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

Ingredients

  • 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

Method

  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 Amazon.co.uk. The Hairy Bikers: Mums Know Best is on BBC2 at 8pm everyday Tuesday, from 5th January 2010 for six weeks.

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