The soup season is here…
Today I don’t really have a story and nor did I attempt any artistic photos last night while making this pot of healthy goodness. What I do have is a cracker of a soup recipe!
Imagine your kitchen coming to life with the alluring aromas of cinnamon, garam masala and bayleaves. This soup packs a punch in the flavour department and will most certainly kick the butt of any cold or related ailments the onset of winter may bring with it.
Even my husband who dislikes curry based soups (yeah go figure, loves curry but not curry flavoured soups) went back for seconds. SammyK totally demolished his soup bowl and let out a ferocious victory growl as all that pepper tickled his throat. Yes sir! We are a family that loves our herbs and spices.
So without further ado here’s the recipe for this beauty.
Ingredients: 15 Cooking time: 45 mins
- One sweet potato, peeled and cubed
- 250 gms of split green lentils
- 400ml of light coconut milk
- One small lemon
- One onion, finely chopped
- A thumbsized piece of ginger, grated
- One cinnamon stick
- Two bayleaves
- One teaspoon garam masala
- One teaspoon pepper
- Half teaspoon chilli flakes
- Salt to season
- Four tablespoons of olive oil
- Four tablespoons of yogurt (optional)
- Fresh parsley, for garnish
Heat oil in a crockpot. Add cinnamon stick. Once aromatic add onions and grated ginger. Cook until onion is translucent. Now add sweet potatoes and mix well.
Now add the lentils, garam masala, pepper, chilli flakes (leave some for garnish), bay leaves. Mix well till all the ingredients are coated with the spices. Then about a litre of water or vegetable stock. Cover the saucepan and let the soup simmer for about 15 minutes.
Now add juice of half a lemon, mix well. Finally add coconut milk. Give the pot a real good stir and let the soup simmer for another 15 – 20 minutes on low heat. To finish off the soup mash the lentils and sweet potatoes. This way it has some texture but is mostly rich and creamy. Scoop some soup out for the little ones prior to seasoning with salt.
For the garnish add four tablespoons of yogurt in a bowl. Mix about a teaspoon of lemon juice. For the next garnish hear two tablespoons of olive oil. Add quarter teaspoon of chilli flakes. Once aromatic turn off the heat.
Serve this lip smackingly delicious soup with a dollop of lemon yogurt, a drizzle of chilli oil and sprinklings of fresh parsley.