Hot & Spicy Vegetable Soup

• 300g - Diced potato
• 200g - Diced Onion
• 250g - Diced Leek
• 230g - Diced Carrot
• 60g - Red Lentils
• 4tbspns - Olive Oil
• 2 litres - Cold Water
• 50g - Long Grain Rice
• 150g - Goldfish Hot & Spicy Curry Sauce Concentrate (or to taste)
• 2tspns - Salt
• 2 - Cloves Garlic – crushed
• 2cm cube - Fresh Ginger – chopped finely
• 20g - Elephant Ear Mushrooms – rehydrated and finely sliced (optional) – could use sliced chestnut or button mushrooms as a replacement.

Heat the oil in a saucepan and gently fry the onions until soft and translucent, but not browned.

Add the leek, carrot, lentils and potato and mix to coat in the oil and fry for 1-2 minutes.

Add 2 litres of cold water, bring to the boil and then simmer for 1 ½ to 2 hours, stirring occasionally.

After the first 30 minutes of simmering add the rice and stir.

After the first hour add 200g of the Goldfish Hot & Spicy Concentrate and stir well to dissolve. 

Add salt to taste.

For the last 20 minutes of cooking add the Elephant Ear Mushrooms

The soup should be of a thick, pouring consistency.  The consistency can be changed by adding more water if a thinner consistency is required.  Serve with a swirl of cream or crème fraiche if desired.