Lactose Free Lentil Soup With Horseradish

• 1 None leek, sliced
• 1 None carrot, peeled and diced
• 7 oz celeriac, peeled and diced
• 1 None onion, peeled and halved
• 2 cloves garlic, peeled, 1 crushed, 1 finely diced
• 1 None bay leaf
• 1/2 tsp salt
• 1 tsp black peppercorns
• 2 None cloves
• 1/4 cup fresh flat-leaf parsley, leaves stripped from stalks and discarded
• 2 tbsp fresh thyme
• 2 tbsp olive oil
• 9 oz red lentils
• 2 tbsp tomato puree
• 8 sprigs fresh marjoram, 4 sprigs set aside for garnish, leaves stripped from stems of remainder
• 3 sprigs fresh summer savoury or sage, tied together with kitchen string
• 1 stick celery, finely sliced
• 9 oz cherry tomatoes, halved
• 3 tbsp horseradish sauce
• 3 tbsp lactose free sour cream

1. Place the leek, carrot, celeriac, onion and crushed garlic in a large saucepan and pour in 5 cups of cold water. Add the bay leaf, salt, peppercorns, cloves, parsley stalks and thyme. Bring to a boil and simmer for 30 mins.
2. Heat the oil in a separate saucepan and saute the diced garlic for 1 min. Add the lentils, tomato puree and marjoram and sweat gently for 2 mins. Pour in the contents of the first pan, add the savoury or sage and bring to a boil. Simmer over a low heat for 10 mins, stirring frequently. Add the celery and simmer for 5 mins. Remove the savoury and add the tomatoes. Season with salt, black pepper and a pinch of sugar.
3. In a bowl, mix the horseradish and sour cream. Ladle the soup into bowls and spoon in dollops of horseradish cream. Serve garnished with marjoram.

carrot, onion, garlic, bay leaf, salt, black peppercorns, cloves, parsley, thyme, olive oil, red lentils, tomato, fresh marjoram, summer, celery, cherry tomatoes, horseradish sauce, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/19262 (may not work)