Pumpkin and Lentil Winter Soup
- 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
Finely chop the onion, mince the garlic, and grate the ginger.
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.
Add the minced garlic, finely grated ginger, and curry powder and cook, stirring for 1 minute or until aromatic.
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.
Let simmer, partially covered for 15-20 minutes or until the pumpkin and lentils are soft.
Set aside to cool.
Ladle half the pumpkin lentil mixture into the jug of a blender and blend until smooth, transfer to a clean saucepan.
Repeat with the remaining lentil mixture.
Place the soup over medium heat and cook, stirring for 3 minutes or until heated through
Season with a little pepper, serve in bowls topped with yoghurt and coriander and enjoy!
Don't want to miss anything?
Get the latest recipes, workouts, success stories, tips and more right in your inbox.