Vegetable, lentil and coconut soup
by Sanna Anderson
A good bowl of soup is a warming and comforting dish during the cold winter months. This is one of my favourites that I have developed and can be modified to include different vegetables that you happen to have in your fridge at the time. It is also substantial enough to be your main meal as it has protein from the red lentils. The quantities used below will make a large sauce pan of soup, enough for 6 people. Or you can freeze some in smaller portions for a later date.
Preparation time: 30 minutes
500g of sweet potato (usually 3 potatoes) OR 1 medium sized butternut squash, cubed
1 cauliflower, roughly chopped
1 leek, choppped
1 tin of coconut milk
200g red lentils
500ml vegetable stock (Bouillon Vegetable Stock Powder makes a good stock)
- Peel and cube the sweet potatoes, or peel, core and cube the butternut squash.
- Wash and cube the cauliflower and chop the leek into 1 inch pieces.
- Add the vegetables, coconut milk, red lentils and the vegetable stock into a sauce pan and bring to boil
- Simmer the soup with a lid on for approximately 15 minutes, until the lentils and vegetables have softened.
- Puree the soup with a handheld blender. Check the consistency.
- If you want the soup to be runnier, you can always add some more hot vegetable stock. I personally like it nice and thick as it feels like more of a meal.
- If you want to add some taste to the soup, you can mix in a chopped red chilli with the other vegetables. Season with fresh black pepper.