Festive Spiced Carrot & Red Lentil Soup With Cheese & Cranberry Toastie Dipper

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a saucepan and a baking tray. Preheat your oven to 200°C / 180°C fan.

STEP 2

Slice the ciabattas in half lengthways, then on the bottom half of each ciabatta, spread a layer of cranberry compote, a layer of cream cheese and a little rocket. You can also reserve a little rocket to garnish the soup at the end (optional). Place the top half of ciabatta on top, then bake on a baking tray in the oven until warm, around 5-10 minutes.

Please note: these are freshly baked organic ciabattas so they might not be as soft as supermarket ciabattas when you first unpack your kit. However they will soften up once baked in the oven.

STEP 3

Pour the carrot soup into your saucepan along with 100ml of water. Place over a medium heat and cook until piping hot, around 5 minutes.

STEP 4

To serve up, ladle the soup between serving bowls. Cut the cibattas in half down the middle and serve alongside. You can dip the toasties into the soup while eating (optional). Enjoy!