It’s definitely soup weather now isn’t it? A few humble ingredients come together to make this stunning soup. If you are turning on your oven, it’s not a bad idea to chop up and roast as many of your vegetables as you can in different trays to use in dishes throughout the week and save on your energy bill. Pre-roasted veg can be blended into soups like this one, simmered into stews or packed into wraps or salads for lunch.
One of our favourite budget ingredients are lentils. They are always affordable and bring so many nutrients to your meals. Red lentils are especially useful for adding great texture to soups, if you’ve not tried this handy store-cupboard ingredient yet, we sell it in compostable bags. We always have a few tins of creamy coconut milk in the press too, these are so useful for soups and curries. Get your organic tinned essentials delivered to your door along with your seasonal vegetables from us. We deliver nationwide for just €4.50!
Liz x
Ingredients (serves 6-8)
- 1/2 a large, kuri squash pumpkin (cubed and roasted until soft with a little olive oil and salt)
- 250g split red lentils, rinsed well
- 500ml vegetable stock
- 3 garlic cloves, chopped
- 2 whole red chillies (or to taste)
- 1 heaped tsp of turmeric
- 1 heaped tsp of ginger
- 1 tin of coconut milk
- salt and pepper to taste
- a small bunch of fresh coriander
Method
- Over a medium-low heat, simmer the lentils, garlic, chilli, turmeric and ginger with the vegetable stock and some black pepper for 10-15 minutes or until the lentils are soft. Keep an eye on it giving the pot the occasional stir and adding more water if needed.
- Then turn the heat up and add the tin of coconut milk and the roasted pumpkin. Heat through then blend with the fresh coriander.
- Taste and adjust the seasoning if needed and thin out to your desired texture with a splash of water or more vegetable stock. Enjoy!
