The soup only takes an hour or so to make. It provides four servings of this hearty potage that can warm you up while providing a rich array of nutrients.
- 1.5 tsp olive oil
- 1 white onion
- 3 cloves of garlic
- 1 sticks of celery
- 1 small bunch of fresh coriander
- 1.5 tsp turmeric
- 1 tsp ground cumin
- 2.8oz (80g) spinach
- 2 medium (about 16oz or 450g) sweet potatoes
- 6 large vine tomatoes, (about 10.5oz or 300g), roughly chopped
- 11oz (320g) red lentils
- 1 litre organic vegetable stock
- 4 tbsp natural or 0% Greek yoghurt
- Wholewheat bread, to serve as a side
Place a large pan on medium heat and coat the surface with a little oil.
Peel the onion and garlic, then roughly chop them up with the celery. Then, add them to the pan.
Chop the coriander stalks finely and add them in. Then, saute for 8 to 10 minutes or until they’re golden brown and soft.
Next, add the spices and keep cooking for another couple of minutes. Stir every so often to combine everything. You should smell a nice aroma by now.
Peel and roughly chop the potatoes. Roughly chop the tomatoes as well. Add the potatoes and tomatoes to the pan, along with the lentils and vegetable stock.
Bring to a boil and then turn down to a simmer for 25 to 30 mins, or until the potatoes are soft and the soup has thickened. If it’s too thick, add more water until it’s the consistency you want.
Lastly, stir in the spinach if you choose to add it and then season with salt and pepper.
You can stop cooking as soon as you’ve added the spinach. There’s a bit of chunkiness to the soup, which is an enjoyable experience for some. However, if you want a mix of textures, you may want to take out a few ladlefuls and blitz that, before adding that back into your soup.
Serve up into bowls with a dollop of natural or Greek yogurt, top with the picked coriander leaves, and serve with some toasted wholewheat bread.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Cuisine: British