Easy and warming, with a hint of spice. This is perfect for a cold winters day. Make in batches, freeze. Warm yourself up with this delicious soup.

To serve 4……

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1 1/2 large sweet potatoes

3/4 cup red lentils

1 red chilli

3 whole garlic cloves

2 tsp veg bouillon powder

Pinch of Chilli flakes

700 ml water

1/2 tbsp olive oil

Salt & pepper to taste.

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Rinse the lentils & place in a pan of water with 1 tsp of the bouillon powder. Cook as per instructions.

Heat your oven to 180°/gas 6.

Peel and chop your sweet potato, in a bowl toss with olive oil, & salt & pepper.

Place potatoes on a baking tray & roast for around 40 minutes. After 10 minutes, add your whole chilli & whole garlic cloves to the baking tray.

Once the lentils are cooked, drain & set aside.

When your potatoes, garlic & chilli are cooked set aside to cool for 5/10 minutes.

Scrape chilli flesh away from the skin, discard skin, & seeds. Remove outer shell of garlic (the inside will be toffee consistency, to hard), add both to a blender. Continue to add potatoes, lentils, vegetable bouillon, pinch of chilli flakes, & water to the blender.

Blend until smooth. Add more or less water depending on your desired thickness of soup.

Season to taste.

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Optional…..Drizzle with pesto, vegan cream etc before serving for added deliciousness!

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