• Patricia Alexander-Bird

Warning...this delicious soup will make you feel amazing!




BUTTERNUT SQUASH, RED LENTIL AND CHERMOULA SPICED SOUP

With this January 2019 seeing the biggest registration yet for Veganuary, I am enjoying the challenge of getting more creative in the kitchen. Still in the post festive season limbo there are 'slim pickings' in the fridge so this is what I have come up with for a hearty stew like soup on a cold winter's day.


It is packed full of fibre, protein and is very nutrient dense meaning it will help to keep you fuller longer. This will also help in hormone regulation, blood sugar balancing, digestive and gut health and in eliminating toxins.


Ingredients

Olive oil

Shallot or a small onion

2 Garlic cloves

Steenbergs Chermoula spice mix, 2/3 teaspoons

Butternut squash, peeled and cut into bite sized chunks

New potatoes, 6 or 8, again cut into bite sized chunks

Vegetable stock, about .75L

Red lentils, 100g

Tin of chopped tomatoes

Handful of greens, I used baby kale leafs from the garden but spinach would be good too

Parsley to garnish


Method

In a large saucepan heat the oil gently on a low heat and add the onion and garlic and sweat until soft.

Add in your spices and cook off for a couple of minutes to release all the delicious aromas and oils.

Add in the squash and potato and coat with the spiced oil.

Pour over the warm stock and increase the temperature and cook for about 15 . minutes until the veggies are getting softer.

Add in the tin of tomatoes and the lentils and cook until everything is cooked, but not mushy. Finish off with the green leaves and turn off the heat.

Add parsley to serve.

Enjoy xx


Thank you for reading,

In good health,

Trish xx


Recipe created by:

Patricia Alexander-Bird Dip NT, mBANT, Registered Nutritional Therapist

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