SweetMama nutrition expert Lianne Phillipson-Webb gives us an easy soup recipe that also makes a great lunch the next day...
Serves 6
Ingredients
1 small butternut squash or 2 medium sweet potato, peeled and chopped
1 onion, chopped
1 clove garlic, chopped
2 tsp (10 mL) ground cumin
1 ½ tsp (7.5 mL) ground coriander
1 ½ tsp (7.5 mL) fresh ginger root
4 cups (1L) veggie or chicken broth or stock
1 tbsp (30 mL) cilantro, chopped
½ cup (250 mL) red lentils, rinsed well in a sieve until the water runs clear
2 kale leaves, stems removed and chopped
14oz (400 mL) can coconut milk
Directions
1. Gently cook the onions, garlic and potatoes in olive oil for about 5 minutes until they begin to brown.
2. Add spices and ginger, stir for about 2 minutes.
3. Add stock, lentils and kale to your saucepan and bring to the boil.
4. Reduce heat and simmer for about 30 minutes until sweet potato is soft.
5. Add coconut milk and puree with hand blender or blender until smooth.
6. Add chopped cilantro to serve.
7. Freeze if necessary.
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