Red Lentil, Carrot and Orange Soup with Blood Orange and Cardamom balsamic vinegar

Ingredients

1 onion, peeled and finely chopped

3 carrots, peeled and finely chopped

1 celery stick, strings removed and finely chopped

100g red lentils

1 leek, trimmed and thinly sliced

¼ sweetheart cabbage, thinly sliced

2ltr vegetable stock

10ml Extra Virgin Olive Oil

10ml Blood Orange & Cardamom White Condiment

Sea salt and freshly milled pepper

Method

1. Warm the Olive Oil in a suitably sized saucepan. When hot add the prepared carrots, onions and the celery and sauté gently for 5 minutes, season with a little sea salt and some freshly milled pepper.
2. Add the lentils and stir well, allow to sweat gently then add the White Condiment.
3. Add the stock and bring to the boil then reduce to a simmer until the lentils are soft.
4. Add the cabbage and stir through adding a little water if the soup is too thick.
5. Simmer for 5 minutes before adding the prepared leeks then simmer again for a further 5 minutes.
6. Check the seasoning and consistency and adjust as required.