Solla's perfect autumn soup

Award winning raw food chef Solla Eiríksdóttir, whose restaurant Gló was voted the best raw food restaurant in Europe has just published a new healthy cooking book along with her daughter Hildur. Here's a tempting recipe for autumn soup from the book which is called Himneskt að njóta ( Heavenly enjoyment). 

"Autumn soup is something that is normally created in all kinds of versions depending on what vegetables you have in the fridge," says Eiríksdóttir. "You could use any vegetables. Carrots, parsnips, potatoes and white cabbage are in season and are favourites of ours. White cabbage is pleasantly surprising, it becomes so soft in the soup."

"We used tomato purée from a can as a base and good organic herbs: thyme, rosemary. dried garlic and cayenne pepper. And then just lots of vegetables and a dash of lentils to thicken it up. We don't use oil when cooking it so we like to serve it with a dash of extra virgin olive oil with a few herbs in it. 

Recipe for a hearwarming autumn soup

600 ml puréed tomatoes

600 ml water

5-6 potatoes
3-4 carrots
1/​2 small white cabbage
1/​2 pepper
1/​2 average sized turnip
5-6 whole garlic cloves
50 g red lentils
1 teaspoon dried thyme (preferably organic)
1 teaspoon rosemary  (preferably organic)
1 teaspoon dried garlic  (preferably organic)
1 teaspoon cayenne pepper
1-2 teaspoons sea salt flakes
+ fresh herbs if you have them in stock, such as a sprig of thyme or rosemary. 

Method

1. Put the tomato purée in a skillet/pot
2. Dice the vegetables thinly and place in the pot
3. Add the lentis
4. Add the herbs and let the soup come to a boil
5. Let the soup simer for around 30 - 40 minutes
6. Add salt and freshly ground black pepper to taste

Serve with a dash of olive oil.