Hairy Bikers’ Rumpy Pumpy soup recipe

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serves: 6
Skill: easy
Cost: cheap
5-a-day: 2
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  • From episode one of their ‘Mums Know Best’ series, this hearty soup won’t disappoint


    • 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


    • Best to make the stock the night before with a ham bone or hock so the flavour can develop.

    • Cook the vegetables in the ham stock until soft, then add the lentils. Stir frequently at this stage, as lentils can burn quite easily.

    • If you have made the stock with a ham hock, remove any meat, chop it and add to the soup. Season to taste.

    • 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.

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