I love a soup with a bit of spice, especially in this time of year where it's not warm enough to move onto salads yet but I'm craving a bit more zest and uplifting spices in my dishes. Miso is such a lovely ingredient, it adds depth to a dish and the lovely umami taste, its also fermented so great for gut health!
Sweet potatoes are one of my favourite foods, they are so versatile and packed with nutrients, they are high in fibre, vitamin C, beta carotene, potassium and manganese to list a few. The natural sweetness in them also makes them the perfect food for kids. And the red lentils add the protein and thickness to keep you full.
This is mildly spiced so that it is suitable for the whole family, if you would prefer more spice you can add some chopped chilli's in with the ginger and garlic.
Ingredients
3 medium sweet potatoes (approx 900g)
80g red lentils
400ml tin full fat coconut milk
500ml vegetable or chicken stock
thumb sized ginger
2 garlic cloves
1 onion
1 tbsp miso
1 tsp lime
salt and pepper
Method
Finely chop onion and garlic and grate ginger. Heat a large saucepan over a medium heat and saute the onions until soft, then add garlic and ginger and cook for another minute. Meanwhile chop sweet potato into small chunks and rinse lentils.
Add sweet potato, lentils, stock and coconut milk to pan, bring to a boil and reduce to a simmer for 20 minutes until the sweet potatoes and lentils are cooked through.
Add miso, lime and seasoning.
Blend using a stick blender until smooth.
Top with crispy kale chips (optional) and enjoy!
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