I love making a soup on a Sunday afternoon, it's lovely to have something cosy and warm to eat when we come in from a winter woodland walk and great to have in the fridge for a quick dinner or easy lunch in the week.
I always try to add a protein source to soups as young kids have a high need for protein help them grow. In this recipe that includes the lentils and the peas.
The sweet potato is a great source of fibre which helps fill us up, and is great for gut health. It also contains beta-carotine which we convert into vitamin A, which is important for eye health, the immune system and skin health.
The onion and garlic are prebiotic. Prebiotic's help feed our beneficial bacteria in our guts, and the parsley is rich in vitamin A, E and K.
RECIPE:
400g of frozen peas
100g of red lentils rinsed
200g of sweet potato (1 medium-large sweet potato)
750g of vegetable/chicken stock
1 onion (red or white)
1 clove of garlic
Squeeze of lemon juice
handful of fresh parsley
1 tbsp avocado oil (you can use any oil you choose, I use avocado oil as it has a high burning point)
Salt and pepper
Method:
Finely chop the onion and garlic, heat the oil in a large saucepan. Add the onions and cook until soft, then add the garlic and fry for another minute.
Chop the sweet potato into small chunks and add this to the pan with the lentils and stock. Bring to a simmer and cook for 15-20 minutes until the sweet potato and lentils are cooked, then add the peas bring back to a simmer and cook for another 5 minutes.
Add the parley and blend with a stick blender until the soup becomes a smooth consistency.
Add lemon juice, salt and pepper to taste.
Store in the fridge for 2-3 days or freeze portions for a quick after school meal
N.B. If the soup is a little thick you can add more water or milk to thin it out.
Allergens:
Gluten free (check stock is gluten free)
Dairy free
Nut free
Egg free
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