Soup, Glorious Soup

The thing I love most about the weather turning colder is that we can eat pots of hot soup and crusty fresh bread and call it dinner and nobody complains.

Tonight we scoffed a pot of our family favourite Lentil and Kumara soup with lovely fresh bread rolls from Brumby's.  All their bread is egg and dairy free (except the ones with cheese in or on top) and they are so yummy too.

This soup is really easy to make and comes from my trusty Alison Holst cookbook and takes about 1/2 hour from start to eating.

You will need
2 Onions
@ 2 Tbsp Olive oil
4 cloves garlic
1 tsp chilli - less/more to taste
3 tsp cumin
1 1/2 tsp tumeric
1 1/2 C red lentils
6 cups water
2 large carrots
2-3 medium kumara (can use regular potato but it isnt as yummy)
2 sticks celery (I leave it out if I dont have any)
about 1/2 c coconut cream
salt & pepper to taste

First saute the onions in the olive oil for about 5 minutes.
Add the garlic and spices and fry for about 1 minute.
Add the lentils and stir them into the mixture, then add the water.
Bring to the boil and then turn down to a simmer.
Add the kumara, carrot and celery and continue to cook until the vegies are soft.
When ready add the coconut cream and salt and pepper to taste and bring back to the boil.
Then puree - I use a stick blender straight in the pot.

Then ladle into bowls and scoff down greedily with fresh bread.

Everyone rates this soup as a real winner - even hubby who is not a real big soup fan.  And it is a really healthy vegan dinner recipe to have up your sleeve if you are ever entertaining a vegan!


Enjoy.


Barbs x.