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Spicy, Anti-inflammatory Soup with Sweet Potatoes


 

 

 

 

 

(vegetarian, gluten-free)

Ingredients:

  • 1 brown onion
  • 1 TBSP of coconut or olive oil
  • 1-2 garlic cloves, minced
  • ½ fresh red chilli or ½ tsp of ground chilli powder
  • 1 little knob of fresh ginger
  • 1 tsp of yellow mustard seeds
  • 2 tsp of turmeric
  • 1 tsp of cumin seeds
  • 1 cup of red lentils (soaked and rinsed)
  • 1 large sweet potato
  • 4 cups of good quality vegetable broth
  • 1/2 head of cauliflower, cut into little florets
  • ½ head of broccoli
  • 3 TBSP of full-fat coconut cream
  • Season with salt and pepper to taste (if your vegetable broth already contains salt, season only with pepper)

 

Method:

  1. Sauté your onion, garlic, fresh ginger, chilli and spices until fragrant.
  2. Add your rinsed red lentils and sweet potato and leave on medium heat for 1 minute.
  3. Add your vegetable broth and the rest of your vegetables and simmer until your veggies are tender and lentils have broken up (about 30-45 minutes).
  4. Season to taste.
  5. Add 3 TBSP of full-fat coconut cream, stirring to combine.
  6. Optional: Blend in food processor.

 

Enjoy

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