ruby red soupThis glowing ruby red soup is full of phytochemicals such as carotenoids. It is also packed with Vitamin C and protein from the red lentils and beans.

What you need

1 tin plumb tomatoes

4 medium tomatoes – chopped

2 medium beetroot – fresh or vacuum packed – chopped

2 large red onions – peeled and chopped

3 medium red peppers- chopped

2 medium carrots – chopped

1 tablespoon tomato puree

1 litre vegetable stock

3 tablespoons red lentils

some black pepper

1 small tin red kidney beans

Here’s how

Slowly sauté the onion to develop the flavour but not to brown – about 10 minutes. Stir in the other vegetables to combine, then add the vegetable stock and lentils.Bring to the boil and simmer until the vegetables and lentils are soft.Blend with the kidney beans or add them after blending – according to preference.