If one of you is feeling below par, this luscious, slightly spicy bowl of goodness will help to lift your spirits. A feel good soup!
Being vegan (and delicious) this soup is suitable for all, plus simple to cook in tiny spaces.
The fresh ginger and chilli help to clear your airways and the red lentils add protein, giving you a warming comforting bowl of happiness. I use 1 tsp of ginger root and a pinch of chilli, but do slightly increase these amounts, if I want a more intense flavour.
For many years, this recipe has been a regular during the cooler months so I hope you enjoy it as much as we do.
Portions: 3 – 4
Prep and Cook Time: Around an hour
Cookware: A medium saucepan and a blender (I use a hand blender)
- 1 red onion – diced
- 300g butternut squash – peeled and cubed 2cms pieces
- 100g sweet potato – peeled and cubed 2cms pieces (or 400g butternut squash)
- 1 tsp fresh ginger – finely chopped
- chilli flakes to taste
- 1 tsp ground coriander
- 500ml vegetable stock (1 Kallo vegetable stock cube)
- 50g red lentils
- 50g creamed coconut – roughly chopped and dissolved in100g hot water or 100ml coconut cream
Heat 1 tbsp neutral oil or coconut oil in the saucepan. Add the onion and sauté for a minute then add the cubed squash / potato. Stir well and cook on a medium heat for 3 minutes. Do not brown.
After 3 minutes, add the chopped ginger, coriander and chilli. Coat the veggies in the spices and cook together for 3 minutes.
Over a medium heat, add the stock and the red lentils. Stir well, bring to the boil then simmer for 20 minutes, partially cover the pan with a lid.
After 20 minutes, when the veggies are soft, add the coconut cream, combine and continue to simmer for 5 minutes.
Now, remove the saucepan from the heat, allow to cool for 5 minutes then blend until smooth.
Check your seasonings, add salt and chilli flakes to taste.
I like to serve this creamy soup sprinkled with Dukkah (spicy, nutty, seedy middle eastern sprinkle) and a chunk of bread. See my Dukkah recipe under XYZ.