With Winter drawing to a close and Spring days on the horizon, it's nice to change up your soup game with the Seasons.
Whilst still warming and nourishing, adding coconut milk instead of cream to a soup is a lighter way of adding depth and richness. Coconut milk is full of great fatty acids, is lactose free and has lots of anti-inflammatory properties. Combined with fibre-rich sweet potato, protein packed red lentils and some lovely red peppers this soup will brighten any Spring day.
INGREDIENTS
3 x sweet potatoes, roughly chopped into dice with the skin still on
3 x red peppers, de-seeded and cut into chunks
1 x onion, peeled and cut into chunks
200g red lentils
3 garlic cloves, peeled and roughly chopped
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
300ml vegetable stock or water - add more if needed
Salt and pepper
METHOD
Add olive oil, salt, pepper, onion, garlic and peppers into a large pot and sauté until golden brown for 8 minutes.
Then add the paprika, lentils and sweet potato to the pot and stir before adding in your stock/water. Bring to the boil and then simmer for 30-40mins until all completely cooked. The potatoes should break easily on the side of the pot and the lentils have completely broken down.
Before blending add in your coconut milk and check the seasoning. Blend until smooth.
Serve topped with some toasted mixed seeds, a drizzle of olive oil and a light sprinkle of freshly chopped coriander and paprika.