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Pumpkin and Lentil Winter Soup
INGREDIENTS
- 400 g Silken Tofu
- 2½ tbsp Nutritional Yeast Flakes
- 2½ cup Canned Lentils
- 6 cup Diced Butternut Pumpkin
- ½ cup Coconut Yoghurt
- 1 medium Brown Onion
- 2 clove Garlic
- 1 tsp Ginger
- 2 tsp Curry Powder
- 1 cube Salt Reduced Vegetable Stock
- 1¼ L Water
- 2 tbsp Coriander
- 1 serve Cracked Pepper
- 2 medium Carrot
- 4 regular slice Sourdough Bread
- 4 tbsp Extra Virgin Olive Oil
METHOD
Step 1
Finely chop the onion, mince the garlic, and grate the ginger.
Step 2
Heat a large saucepan over medium-low heat. Start by heating the olive oil, then add the chopped onion and cook for 5 minutes or until soft.
Step 3
Add the minced garlic, finely grated ginger, and curry powder and cook, stirring for 1 minute or until aromatic.
Step 4
Chop the pumpkin into 2cm cubes and add to the saucepan along with the lentils, silken tofu, water, and a stock cube. Bring to the boil. Reduce heat to low.
Step 5
Let simmer, partially covered for 15-20 minutes or until the pumpkin and lentils are soft.
Step 6
Set aside to cool.
Step 7
Ladle half the pumpkin lentil mixture into the jug of a blender and blend until smooth, transfer to a clean saucepan.
Step 8
Repeat with the remaining lentil mixture.
Step 9
Place the soup over medium heat and cook, stirring for 3 minutes or until heated through
Step 10
Season with a little pepper, serve in bowls topped with yoghurt and coriander and enjoy!
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