Hearty curried Pumpkin & Lentil soup - GF
GF=gluten free DF= dairy free EF= egg free
Ingredients
(
In descending order for quantity)
- Jap Pumpkin (can add other varieties)
- Sweet Potato
- Red lentils
- Potato
- Leek/Onion
- Celery
- Other vegtables in fridge (not Broccoli, Cauli, Cabbage, beets & other strong flavours)
- Ground Cumin (Sonnentor is our choice)
- Sonnentor Sweet Curry Powder (mild)- quanitity depends once again on your taste-buds - we put min 2-3 tsp large pot
- A good sprinkle of kelp granules for that missing iodine (start with a pinch & build up)
Add sea salt to taste towards end of cooking & a quality olive oil at end
Method
- Check for rocks on white plate, then rinse lentils
- Place into appropriate size pot & fill with H2O half way
- Bring up to the boil and simmer for 5-10 min before adding the veg
- While this simmering chop up your pumpkin and skin it if needed (if you cannot press into the skin with your finger nail)
- Chop up the other vegetables & add
- Sautee spices in a little hot oil and add to the soup
- When all cooked, food process/barmix/mash
- Serve with fine chopped parsley or a coriander garnish