Soup is a substantial meal for cold winter days, which can be batch made, serve 1 and just eat over 2-3 days.
Serves 6 or can be frozen
Heat 3tbsp oil medium heat in a wok or large saucepan and add 2tsp curry powder, half tsp each ground cumin, turmeric, fennel seeds and mustard seeds, cook for 2 mins turning in oil.
Grate 2 onions and 1 apple and add those along with 3 crushed garlic cloves, a thumb sized grated piece of ginger and 20g fresh coriander stalks. Season to taste and cook for 5 mins.
Peel and grate 400g sweet potato and 6 medium carrots. Add to the wok along with 1.2 litres hot vegetable stock & 100g rinsed red lentils.
Bring to the boil, then reduce heat to simmer for 20 mins. Serve as is with a dash of lime juice and roughly chopped coriander leaves on top. Or allow to cool a bit before blending with a blender.
More of my soups:
Parsnip and spinach
Chinese shrimp and tofu soup
Chinese egg soup
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