Hairy Bikers' Rumpy Pumpy soup

From episode one of their ‘Mums Know Best’ series, this hearty soup won’t disappoint


  • About 2 litres ham stock
  • 450g carrots, peeled and chopped
  • 225g turnip or swede peeled and chopped
  • 340g onions, finely chopped
  • Any other ‘secret’ veggies, such as sprouts,
  • Leeks, finely chopped cabbage, even a can of chopped tomatoes
  • 225g red lentils
  • Salt and pepper


  • Best to make the stock the night before with a ham bone or hock so the flavour can develop.
  • Cook the vegetables in the ham stock until soft, then add the lentils. Stir frequently at this stage, as lentils can burn quite easily.
  • If you have made the stock with a ham hock, remove any meat, chop it and add to the soup. Season to taste.
  • Maureen sometimes adds chunks of potato to cook in the soup to make it more filling, or stirs in 1–2 teaspoons of ground cumin to give it a curry flavour.
  • Source:

    Related posts