Wednesday, 30 October 2013

Soup, Glorious Soup

'Only the pure in heart can make a good soup'

- Ludwig Van Beethoven

Another week, another meat free monday! 

This week I decided to make one of my new favourite meals, lentil and sweet potato curried soup. The flavours in this dish are really powerful, and make a wonderful light meal after a long cold autumn day.

I made enough for 3 batches of soup, which can then be frozen to take out at a later date and make a speedy dinner. 

The ingredients, as seen above, are as follows;
375g sweet potato
50g lentils (1/4 cup)
1 onion
1 small apple
1/2 lemon
1 tsp curry paste (of your choice)
1/2 thumb size piece of ginger
1 1/2 garlic cloves
Fry light olive oil spray
1 tsp mixed herbs
150ml milk
600ml hot veg stock

This recipe requires lots of grating, so get those guns ready!!

Start with the worst part, the pesky onion. Halve the onion and grate away.

Tears are optional...

Stepping up to the grater next is the apple, leave the skin on, this will protect you from fear of grating your fingers!

Now crush the garlic cloves and grate the ginger. Mix all of the above in a bowl and place to one side.

Heat a sauce pan, then add the curry paste. Let it sizzle for 5 minutes or so on a low heat.

Add 3/4 sprays of Low Cal Olive Oil Spray, allowing the mixture to sizzle. 

Next add all of the grated ingredients (onion, apple, ginger & garlic) along with the mixed herbs. Mix this well and allow to cook for 5 minutes.

Meanwhile, chop the sweet potato in to chunks.

Now to add it all in to the pan. Add the sweet potato, milk, lentils and veg stock. Stir well, cover and allow to simmer for 20 minutes.

Squeeze the lemon juice in to the mixture, then blend with a stick blender until the soup reaches the desired consistency.

Scoop into your bowl and serve up straight away!

Make sure you freeze any left overs to enjoy again!

Happy Meat Free Monday!


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