This one will warm you from the insides out! I experimented with this recipe and really stumbled across the flavours and I must say, it is the most delicious ‘pumpkin’ soup I have had! Not to mention full of nutrients, and the addition of lentils adds a great protein boost.
Like most recipes I create, the vegetables can be easily substituted for another variety, and if you don’t tolerate lentils, omit and add extra veggies, or try another soft bean like butter beans or chick peas. So time to get in the kitchen and whip up a big batch, as it’s perfect to have serves in the freezer for a quick lunch or dinner!
Roasted Root Vegetable and Lentil Soup
- 500 g Of vegetables – pumpkin, sweet potato & carrot you can do whatever combo you like!
- Olive Oil
- 1/2 tsp each of turmeric, coriander, cumin
- 200 g Cooked red or yellow lentils Any will do, but red/yellow will keep the colour of the soup better
- 500 g Bone broth or stock
- 30 g Coconut Cream you can sub this for another type of cream or milk
- 1/2 Brown Onion
- 20 g Butter
- Pre heat oven to 180deg and line a baking tray with baking paper
- Roughly chop up veggies and in a bowl, drizzle with olive oil and sprinkle with spices. Mix through until all coated
- Lay out on a lined baking tray and cook ~180deg for approx 45-1hr
TIP: I like to do extras and keep for another dish/meal/lunches.
Also – the roasting really does add depth of flavour to the soup, but if you really can’t be bothered/don’t have time, you can steam until soft instead.
- Once veggies are nearly cooked, heat a fry pan to medium heat and sauté the onions in the butter until soft and cooked through.
- Then simply throw everything in a blender and blend until smooth- or if you like more texture, blend to your consistency. If too think, add a little extra liquid / water / coconut milk.
- I like to serve with a dollop of coconut yoghurt or greek yoghurt and a sprinkle of fresh coriander.
- Freeze in portion sizes in the freezer for a quick and easy lunch or dinner.