2018-01-18

Detox Turmeric Squash & Lentil Soup

FOR 10 SERVINGS | INGREDIENTS:


- 1/2tbsp light olive oil
- 1 medicum size brown onion, finely diced
- 3 stalks of celery, finely diced
- 4 cloves of garlic, minced
- 1/4tsp hot chilli powder
- 2tsp dried italian herb seasoning or mixed herb
- 2tbsp turmeric
- 1tsp ground cumin
- 1/2tsp ground ginger
- 1/2tsp ground black pepper
- 400g red lentils
- 1.8kg chopped butternust squash
- 1 vegetable stock cube
- 2L boiling water
- 200g kale
- 1/2 lemon


(1) Saute onion, celery and garlic with oil over medium heat for 5 minutes. Add chilli powder and herb and cook for another 2 minutes. Then, add turmeric, cumin, ginger, black pepper and lentil and stir fry for 2 more minutes.

(2) Next, add butternut squash and vegetable stock. Bring to a boil and cook covered on low for 20 minutes.

(3) Finally, add kale and continue to cook uncovered for the last 10 minutes. Stir in lemon juice before turning off the fire.

Serve hot as it is or with crackers. ENJOY!!!


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