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Sweet Potato and Baby Spinach soup




Source of Recipe


veganised version of a FUCC recipe






Recipe Introduction


serves 4-6. Can be made bigger for lots of people. Inexpensive





List of Ingredients



• 1 tbs olive oil
  
• 4 spring onions, sliced
  
• 600g sweet potato, peeled and diced
  
• 3 cups water
  
• 1/3 cup red lentils
  
• 2 tsp veg stock powder
  
• 50 grams baby spinach leaves
  
• 1 cup coconut milk powder (if you can;t get the powder use coconut or soy milk or cashew cream)
  
• freshly ground black pepper
  






Instructions



1. Wash lentils in cold water. Wash and prepare the veg. Heat oil in large sausepan. Cook spring onions gently for 1 minute. Add sweet potato and cook stirring one more minute
   
2. Add water, stock powder and lentils. Bring to boil. Reduce heat and simmer covered for 10 min until potato and lentils are soft
   
3. Add baby spinach leaves and continue cooking for another 5 min. Cook slightly then puree. Stir in evaporated milk. Season to taste with pepper and reheat to serve.