This delicious hearty soup will be sure to warm you up on these cold wintery days.
Ingredients
1 Tablespoon olive oil
2 medium brown onions
2 cloves garlic, quartered
2 trimmed stalks celery, chopped
2 medium parsnips, chopped
1 large sweet potato, chopped
1 Tablespoon curry powder
2 cup salt reduced vegetable stock
1 litre water
1 cup red lentils
1/2 cup boiling water, extra
3/4 teaspoon cumin
1/2 teaspoon moroccan spice
1 cup coconut milk
Herbamare
Cracked black pepper
Method
Heat oil in a large saucepan. Add onions, garlic, celery, carrots, parsnip and sweet potato and cook for about 10 minutes, or until vegetables begin to soften.
Add curry powder, cumin and morroccan spice and cookuntil fragrant.
Add stock, water and lentils and bring to the boil. Reduce the heat, simmer for about 25 minutes or, until vegetables and lentils are soft.
Blend with a stick blender until smooth. Stir in coconut milk and remaining water. Bring to the boil. Serve with crusty bread. Enjoy!
Serves 6
Makes aprox 2 1/2 litres