Soup even the kids eat
Source of Recipe
made it up
Recipe Introduction
Of course you can leave out this or vary that. I made this based on what was cheap, available, needed to be used up or in the case of turmeric what I really, really wanted. Serves lots (but can be frozen). Of course you can use stock instead of stock powder and water. You can also use some white wine if you like.
List of Ingredients
1 tbs sunflower oil (or use olive or coconut)
2 onions chopped
4 cloves garlic, chopped
1 pumpkin, tpeeled and cut into chunks
1 carrot, peeled and sliced
1 celery, peeled and sliced
2 pieces fresh turmeric (can use powder but fresh is awesome)
3/4 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1 curry leaf (if you have it)
1 tbsp (you read that right) veggie stock powder
1/2 tsp chilli powder
1/2 tsp black pepper
lots of water (about 4 litres or so)
1 1/2 cups moong dahl (yellow lentils) or use red ones if you want
1/2 cup (not that I measured) coconut milk powder
1 large handful beetroot greens (or I guess use spinach, silverbeet or kale)Recipe
Heat oil. Saute onion for a minute and a half. Add in garlic, celery and pumpkin and stir. Cook about 5 min. Add in spices. Cook stirring for one more minute.
Add in carrot, stock powder and water. Stir well. Bring to the boil.
Add lentils and stir. Let cook for about 15 minutes until veggies are tender and lentils are cooked. Add in coconut milk podwder and stir well.
Add in greens (well chopped) and cook for about 2 minutes so they wilt but don't lose colour.
Process in batches and pour into bowls (or freezer containers). Serve with garlic bread or pasties if you like or just get your hands around a warm bowl of it.
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