Description
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.
Ingredients
- 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
Instructions
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Place a large pan on medium heat and coat the surface with a little oil.
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Peel the onion and garlic, then roughly chop them up with the celery. Then, add them to the pan.
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Chop the coriander stalks finely and add them in. Then, saute for 8 to 10 minutes or until they’re golden brown and soft.
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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.
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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.
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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.
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Lastly, stir in the spinach if you choose to add it and then season with salt and pepper.
Notes
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