At Lughnasadh camp each year, the Lughnasadh ceremony on Sunday is followed by a communal lunch. Campers, other Grove members and visitors share a meal, of which this delicious soup is the basis.
Lughnasadh Soup (double recipe – need 2 big stock pots) (32 large serves)
16 tablespoons olive oil
8 teaspoons ground cumin
6 teaspoons turmeric
8 heaped teaspoons minced garlic
8 litres vegetable stock (32 tsp Rapunzel stock powder with 32 cups water)
8 cups red lentils (rinsed)
16 medium-sized carrots
16 stalks celery
8 large kumara
salt and freshly ground black pepper
Chop the onion in 1cm chunks and cook in the oil or butter for about 5 mins till clear. During this time, stir in cumin, turmeric & garlic. The spices should smell fragrant, but should not burn.
Add the liquid and the lentils (more makes a thicker soup), and simmer, stirring now and then.
Cut the carrots and celery in 5mm slices, and the thinly peeled kumara in 1cm cubes. Add them and cook gently, with the lid, tilted, for 20-30 minutes, or until everything is tender. Leave the soup chunky, or puree all or part of it, depending on the texture you like. Thin with extra stock, or water if very thick. Taste and season last of all.
Serve with crusty bread and optional cheese. Corn fresh off the cob is also a fitting accompaniment!
(This soup is based on Alison Holst’s Creamy Lentil and Vegetable Soup from her book, Meals without Meat.)