Fastest, easiest Mushroom, Lentil & Rice soup ever. I know it doesn't look especially pretty but it was tasty enough and dead easy. I chose to make this to today for 3 reasons: - I was feeling a bit chilly (what happened to Summer?) - My Mushrooms were on their last legs - I drank 7 cocktails last night (don't tell Dr G!) on date night with the Husband and hence slightly lacking in energy today so it needed to be easy, nutritious and speedy.

* Roughly chop a large Onion, 2 Garlic cloves, 2 Carrots, 2 celery sticks * Rinse a 400 gram pack of mushrooms in a bowl of water (I know wiping is traditional but this is speedier and it doesn't matter if they absorb some water). Roughly chop. * Plonk all of the above in a covered microwaveable dish, with a splash of water, and zap on high for 6-7 mins until soft * Meanwhile prepare the rest of the ingredients in your blender. I added some boiling water, 1/2 teaspoon low salt boullion, 1/2 teaspoon of celery seed, 1/4 teaspoon white pepper, a good shake of seaweed, half a teaspoon of dried thyme, a few tablespoons of Nutritional Yeast (none are essential, just what I fancied) * Add the Veg including any liquid they have released in the bowl * Whizz and taste and adjust seasonings as needed. If you're not used to salt-free eating you may need to add a sprinkle. * Pour into pasta bowls over drained brown lentils (2 cans for 3 of us) & we had some leftover brown rice also. * Served with frozen chopped parsley & extra Nutritional Yeast & Black Pepper * Kids liked it but not quite raving so found a bottle of Mushroom Ketchup (sort of a veggie version of Worcester Sauce). It's not healthy but I just added approx 1/2 teaspoon each to stir in and it added a good flavour. Kids happy