Pumpkin & Red Lentil Soup
Ingredients
- 2 tsp olive oil
- 1/2-1 brown or red onion roughly diced
- 1 celery stick roughly chopped
- 2 carrots peeled, cut in half lengthways then thinly sliced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 200 g pumpkin peeled and grated
- 1 parsnip peeled and grated
- 1 clove garlic thinly sliced
- 1/2 tsp grated ginger
- 3 cups vegetable stock
- 1 cup water
- 1/2 cup red lentils
- 2 tsp honey
- 2-4 Tbsp chopped coriander leaves
- 1/4 cup lite coconut milk
Instructions
- Heat oil in a large pot on medium heat. Add onion, celery and carrots. Cook for 6–8 minutes, stirring often, until softening.
- Add pumpkin, parsnip, garlic, ginger, coriander, cumin, stock and water and season well with salt and pepper. Bring to a boil then reduce to a simmer, cover and simmer for 10 minutes.
- Stir through lentils and honey, then leave to simmer, covered, a further 20 minutes. Remove from heat and stir through coriander and coconut milk. Use a stick mixer or food processor to blend until smooth.
- To serve, ladle into bowls and sprinkle with coriander and a pinch of chilli flakes.
