Serves: 4
Time to prepare: 20 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Texture-modified meals, Egg-free, Vegan
Ingredients
- 110g brown onion
- 135g sweet potato
- 100g carrot
- 560g butternut squash
- 30ml/2 tbsp vegetable oil
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp of lime juice
- ½ tsp salt
- 400ml coconut milk
- 1 x 7g vegetable stock cube
- 50g red lentils
- 2 cloves garlic, crushed
Instructions
- Chop the onions, sweet potatoes, carrots, and butternut squash.
- Heat the oil in a pan. Add the vegetables and brown for 5 minutes.
- When golden brown, turn down the heat and add the spices, lime juice, salt, and mix well.
- Add the coconut milk and vegetable stock cube. Simmer for 10 minutes
- Add the red lentils and crushed garlic to the pan and simmer for a further 10 minutes. Once all the vegetables are soft remove the pan from the heat.
- Use a stick blender or a liquidiser to blend the soup until smooth and no lumps remain.
- Pass the soup through a sieve. Check if the consistency is correct for IDDSI level 4. If it is too thin, reduce further while heating in the pot.
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