Brrr! It’s getting wintry here in old Oz and I am craving comfort (high calorie) foods like pastas, pies and potato-laden soups. I’ve been whipping up a few minestrones and vegetable soups and stashing them in the freezer for a super easy lunch when I’m running out the door on my way to work. This particular recipe is a mish mash of my favourite spicy lentil soup and a sweet potato soup that I just love. The pic doesn’t make it look particularly amazing, but hopefully you’ll give it a go and let me know what you think.
Spicy sweet potato and lentil soup
Prep time: 20 minutes
Cook time: 45 minutes
- 1 tsp butter
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp chilli flakes
- 1 tsp cumin
- 2 tsp grated ginger
- 1 large (500g) sweet potato, peeled and cubed
- 1 cup dried red lentils, rinsed
- 2 large zucchini (150g), roughly chopped
- 1 large carrot (100g), roughly chopped
- 6 cups vegetable stock, or 6 cups water and 2 tsp vegetable stock powder
- 2 tbsp natural yoghurt
- fresh parsley to garnish
- Melt butter in large saucepan. Fry onion, garlic, chilli flakes, cumin and ginger until soft, about 3 minutes.
- Add vegetables to saucepan and stir to coat in onion and spices mixture.
- Add vegetable stock or stock powder and bring to boil. a heat and simmer for about 40 minutes or until vegetables are soft and soup has thickened.
- Serve dolloped with natural yoghurt and garnish with fresh parsley and cracked black pepper.