Here’s a hearty vegetarian soup to warm up your insides and fill you up!
Ingredients
- 1 tablespoon vegetable oil
- 1 medium brown onion, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon dried chilli flakes
- 620g carrots, peeled, quartered lengthways, sliced
- 1 zucchini, quartered lengthways, thickly sliced
- 1/2 cup dried red lentils
- 1 tablespoon Massel vegetable stock powder
- 270ml can coconut milk
Method
- Step 1Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until softened. Add cumin and chilli. Cook for 1 minute or until fragrant. Add carrot. Cook, stirring occasionally, for 5 minutes. Add zucchini, lentils, stock powder, coconut milk and 5 cups cold water. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until vegetables and lentils are tender. Serve.
- Vegan
- Vegetarian
Nutrition
1207 kj
Energy
17g
Fat Total
11g
Saturated Fat
10g
Fibre
9g
Protein
816.83mg
Sodium
11g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
All about freezing soup: Ladle cooled soups in to airtight containers or snap-lock bags. Freeze for up to 2 months. Thaw in fridge overnight. To reheat, place soup in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
- Author: Claire Brookman
- Image credit: Sue Ferris
- Publication: Super Food Ideas
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