Coconut Vegetable Dhal Soup (v)

We eat a lot of soup. It’s tasty, nourishing and you can hide all sorts in it. This used up some leftover sweet potatoes and some sad celery as well as delivering a nutritional hit from the red lentils. Freeze some if you have leftovers. It’s a warm and comforting hug in a bowl.

Coconut Vegetable Dhal Soup

For six portions you need:

  • 1 swede, peeled and cut into small dice
  • 1 sweet potato, peeled and chopped
  • 1 leek, washed and sliced
  • 3 sticks celery, sliced
  • 1 tbsp olive oil
  • 1 can coconut milk
  • 1 cup red lentils
  • 1-1.5 litres vegetable stock (more or less depending on how thick you want the soup)
  • Salt and pepper
  • 2 tsp medium curry powder
  • Toasted mixed seeds
  • Fresh coriander
  1. Begin by sautéing the vegetables in the oil for 5-10 mins.
  2. Add the lentils and curry powder and mix well.
  3. Add the coconut milk and stock. Bring to the boil then reduce to a simmer, cover and cook gently for 20 mins.
  4. Blitz the soup with a stick blender, season to taste and serve garnished with the seeds and coriander.

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