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.
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
- Begin by sautéing the vegetables in the oil for 5-10 mins.
- Add the lentils and curry powder and mix well.
- Add the coconut milk and stock. Bring to the boil then reduce to a simmer, cover and cook gently for 20 mins.
- Blitz the soup with a stick blender, season to taste and serve garnished with the seeds and coriander.