Here’s a mid-week quicky.
I have been eating soups for lunch for many months now and I am tiring of the same old, same old.
So, inspired by my friend L-Mac, I created a lovely little soup that you might like to try.
It is LOW fat, LOW GI and vegetarian.
Sweet Potato and Lentil Soup Recipe
1 smallish sweet potato
half a butternut pumpkin
1 cup of dry red lentils (or so)
2 stalks of celery
2 tsp minced garlic/ or 2 cloves
2 tsp minced ginger
1 large carton, or 4 cups of vegetable stock
1 large tin of evaporated skim milk
Chop everything smallish.
Saute leeks, garlic and ginger
Add all the vegetables and fry off for a minute or so
Add lentils and stock and simmer until all components are cooked.
Add water as necessary, during cooking.
Puree with stick blender or blender.
Add skinny tinny milk and season to taste. Lots of pepper in this one!
Notes on the recipe
The beauty of this soup is that it goes well with corriander, or even a dash of sweet chilli, or fresh chilli for an asian lilt. Or it also goes nice with some freshly chopped chives (or dried, packet ones, like I was forced to use) and some sour cream.
It goes pretty much like a pumpkin soup but is packed with more vegetables and lentils and sweet potato which makes it more nutritious and will keep you fuller for longer.
When you re-heat, add some water as it can get a little thick sitting in the fridge.
You can play around with spices and maybe add some cumin, or paprika or cayenne pepper when simmering.