IT would not be winter without warming up with a delicious soup recipe.
The team from LiveLighter WA has shared this sweet potato and lentil soup recipe that is not only tasty but easy to make and healthy too.
Prep: 10 mins
Cook: 25 mins
Olive or canola oil spray
2 onions, chopped
3 carrots, chopped
3 stalk celery, chopped
3 cloves garlic, chopped
1 tbs ground cumin
1 zucchini, chopped
1 sweet potato, chopped
3 400 g cans no-added-salt brown lentils, drained and rinsed
3 tsp reduced-salt vegetable stock
12 slices wholemeal or multigrain bread, to serve
Lightly spray a large pot with oil and place on medium to high heat.
Add onion, carrots and celery. Cook for 5 minutes, stirring often, until vegetables have softened.
Stir in garlic and cumin, cook for 1 minute until fragrant.
Add zucchini, sweet potato, lentils, stock powder and 1 1/2L water; stir until well combined.
Bring to the boil and simmer, partially covered, for 15 minutes until vegetables are tender.
Ladle soup into bowls and sprinkle with coriander, if desired. Serve with bread or toast.
To make this soup vegetarian or vegan, use meat-free stock eg. vegetable stock or ‘chicken-style’ stock.
Add one thinly sliced fresh long red chilli to the onion for some spice and serve with a dollop of natural yoghurt.