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- 4-6 carrots
- 1 small sweet potato
- 1 orange or yellow bell pepper
- 150g-200g/6-8oz butternut squash
- 2 sticks of celery
- 1 onion
- 1 clove of garlic, chopped
- 1litre/1¾ pt hot vegetable stock (made with a stock cube)
- 25g/1oz dried red lentils
- 1 tsp ground coriander
- ¼ tsp turmeric
- black pepper to taste
- fresh chopped coriander/cilantro to serve
Fry the onion in 1 tbsp olive oil, until soft.
Add all of the other veg and the spices to the pan and sauté for 5 minutes.
Pour in the stock and bring up to the boil.
Reduce the heat and simmer for around 20-30 minutes, or until all the vegetables are soft.
Liquidise in a blender until smooth.
Suitable for freezing.
Alternative: Make a smaller quantity of soup, using water instead of stock and omitting the pepper, for a tasty baby-food. Leave the vegetables in chunks, mash or purée depending on the age of your baby.
This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.
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Brilliant! This month's No Croutons Required is asking for Summer Soups and Salads. You should add a link and enter it. nocroutonsrequired@googlemail.com
ReplyDeleteThanks Jacqueline...I have a salad recipe up my sleeve (not literally!) so I'm not sure which one to enter just yet!
ReplyDeleteThis looks scrumptious! Also - I like really the new look of your blog! did the little misses have anything to do with it?!
ReplyDeleteThanks very much...yes, my girls helped with the background and colours :-)
DeleteLove this soup. Thanks so much for submitting this bowl of goodness to our event.
ReplyDeleteThanks Lisa :-)
DeleteLove this take on one of my fave soups and love how you call it sunshine. Commenting for BritMums
ReplyDeleteThanks Kate :-)
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