IT would not be win­ter with­out warm­ing up with a de­li­cious soup recipe. The team from Livelighte­r WA has shared this sweet potato and lentil soup recipe that is not only tasty but easy to make and healthy too.

Canning Gazette - - FOOD -

Stir in gar­lic and cumin, cook for 1 minute un­til fra­grant.

Add zucchini, sweet potato, lentils, stock pow­der and 1 1/2L wa­ter; stir un­til well com­bined.

Bring to the boil and sim­mer, par­tially cov­ered, for 15

Prep: 10 mins Cook: 25 mins Serves: 6 IN­GRE­DI­ENTS Olive or canola oil spray 2 onions, chopped 3 car­rots, chopped 3 stalks cel­ery, chopped 3 cloves gar­lic, chopped 1 tbs ground cumin 1 zucchini, chopped 1 sweet potato, chopped 3 400g cans no-added­salt brown lentils, drained and rinsed 3 tsp re­duced-salt veg­etable stock 12 slices whole­meal or multi­grain bread, to serve METHOD Lightly spray a large pot with oil and place on medium to high heat. Add onion, car­rots and cel­ery. Cook for 5 min­utes, stir­ring of­ten, un­til veg­eta­bles have soft­ened. min­utes un­til veg­eta­bles are ten­der. La­dle soup into bowls and sprin­kle with co­rian­der, if de­sired. Serve with bread or toast. VARI­A­TIONS To make this soup veg­e­tar­ian or ve­gan, use meat­free stock, eg veg­etable stock or 'chicken-style' stock. Add one thinly sliced fresh long red chilli to the onion for some spice and serve with a dol­lop of nat­u­ral yo­ghurt.

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