If there is one thing you do for yourself this winter, it is to make this soup. It is positively scumptious! I’ve served this at dinner parties (with everybody, even the boys asking for the recipe) but have also frozen it in takeaway containers as an easy lunch accompaniment.
This recipe is naturally low fat, high fibre, gluten free and dairy free (leave out the dollop of natural yoghurt). If the chicken stock was swapped for Vegeta or another vegetable stock then it would be vegetarian too!
If you try it, tell me what you think!
Ingredients (serves 6)
- 1 tablespoons olive oil
- 1 large brown onion, roughly chopped
- 3 garlic cloves, crushed
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon chilli powder
- 500g carrots, peeled, sliced
- 400g orange sweet potato, peeled, diced
- 400g pumpkin, peeled, diced
- 6 cups reduced-salt chicken stock
- 300g can chickpeas, drained, rinsed
- 300g can lentils, drained, rinsed
- 1/2 small lemon, juiced
- No fat natural Greek yoghurt, to serve
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato, carrot and pumpkin. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
- Add chickpeas and lentils to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
- Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Place a dollop of yoghurt into soup. Serve.
Some little add ons:
– Sprinkle natural pinenuts and slivered almonds over the natural yoghurt to serve.
– Buy some Turkish Bread and slice it about 1cm thick. Spray lightly with olive oil and then place in warm oven (or grill) until crispy. Serve with soup! YUMMM!