Berbere-Spiced Lentil & Roast Veggie Soup

• Meanwhile, finely chop garlic and celery. Thinly slice leek. Drain and rinse lentils.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery and leek until tender, 3-4 minutes. • Add plant-based butter and Berbere seasoning and cook, stirring, until fragrant, 1 minute. • Add lentils, diced tomatoes, vegetable stock powder, the brown sugar and the water. • Bring to the boil, then reduce heat to medium and simmer, 5-6 minutes.

• While the soup is cooking, slice mini flour tortillas into strips. • In a small bowl, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread tortilla strips out evenly on a second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. Bake until golden, 10-12 minutes.

TIP: If your tray is crowded, toss the tortilla strips halfway through baking.

• Add roasted veggies and baby leaves to the soup and cook until wilted, 1-2 minutes.