1.5litresstock made with 5x veg oxo stock cubes75 cals or 25g vegetable bouillon for gluten free (60 cals)
200gmature cheddar cheesegrated (820 cals)
Good pinch of salt and pepper
A few chopped up chives to garnishnegligible cals
Instructions
Heat a large pan and squirt in the spray oil, add the onion and a pinch of salt (helps prevent the onion from browning) and cook on low until they’re softened (about 3 or 4 minutes). Add in the butternut squash and carrots, give it a stir and cook for a further couple of minutes.
Add in the red peppers, lentils, cumin, paprika and garlic salt and cook for another minute, then add in the stock. Bring to a boil and simmer for 20 minutes.
After 20 minutes, take the soup off the heat and blend using a stick blender. Add in the cheese (I tend to reserve a bit for garnishing) and a good pinch of salt and pepper and stir until the cheese has melted.
Ladle the soup out and garnish with a some chopped chives and any reserved cheese.