Vegan, dairy free, Lentil Carrot Soup with Apple Almond Crumble

Lentil Carrot Soup

150g onion, finely diced

300g carrots, finely diced

150g red lentils

1 cube vegetable bullion

2 tsk fresh mint

2 spk apple cider vinegar

salt/cayenne pepper

1 L water

1. Bring first three ingredients to a boil and cook over medium for 20 minutes or so

2. Add last three ingredients and simmer for another 10 minutes

3. Remove from heat and, with a kitchen aid mixer, puree ingredients will smooth.

4. Top with apple almond crumble, recipe follows below

Apple Almond Crumble

70 g almonds, briefly chopped

3 spk fresh parsley

1 large sweet apple, finely diced

2 small cloves garlic, finely diced

1 spk olive oil

1 tsk fresh mint

salt/pepper