Sweet potato, squash and lentil soup

I call this my orange soup – its sweet potato, squash and lentil soup. It also has onion, garlic, orange pepper, carrots and seasoning.

I start by chopping all my ingredients.

I fry (using coconut oil) the onion and garlic (sometimes I add mushrooms)

I make up some stock using one litre of hot water. I add Marigold Swiss Bouillon powder, paprika, cayenne pepper, curry powder cinnamon powder and mixed herbs to it.

Add the stock to the fried ingredients, add the lentils, all my chopped ingredients into the stock and then bring to the boil. Once boiling I turn it down and leave everything to cook for 20 minutes.

After 20 minutes I take everything out of the saucepan and put it into my blender. I only use enough water to blend with and leave the rest behind in the saucepan.

I taste a little of the liquid that has been left behind in the saucepan to see if I want to add any more seasoning.

Usually I might add a bit more cayenne pepper or curry powder.

Once I have blended everything I then add that back into the left over liquid in the pan and leave for another 5 minutes.

That is it.

Additional options

1. Add mushrooms

2. Roast the sweet potato, pepper, carrots and squash for 15 minutes before adding them into the saucepan

Sweet potato, squash and lentil soup ingredients

1 sweet potato

1 squash (peeled and chopped into pieces)

4 carrots chopped

1 Orange pepper (or yellow or red if you have it instead)

Half an onion and 2 cloves of garlic

50 g Lentils (sometimes I add more – I just pour it in to be honest)

1 teaspoon of curry powder, bouillon powder, paprika, cinnamon powder

Mixed herbs and Cayenne pepper (add as much or as little as you like)


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