I made this soup last weekend when we hit September 1st and in my mind it was basically Christmas. I am obsessed with this time of year and everything about it. All the leaves, the cold weather, LAYERS, Halloween, Bonfire Night, being able to eat as much carby goodness as I can and the most wonderful time of the year – CHRISTMAS.
It was cold and rainy and I was craving something really comforting. Our flat is a lovely period conversion but the trade off is that it is absolutely bloody freezing as our landlady, bless her, doesn’t seem to have heard of double glazing.
This is a really thick sort of soup and is very filling. If you prefer soups a little runnier just add a bit more stock when you are blending it up. Don’t worry too much about evenly chopping everything as it’ll be thrown in a blender anyway!
Serves 2 (7sp per perving)
- 2 medium sweet potatoes peeled and cubed
- 50 g red lentils
- 1 onion roughly chopped
- 2 garlic cloves roughly chopped
- 1 tsp ginger (I use minced out of a jar)
- 1 tsp paprika
- 1 tsp chilli powder (I use mild as I am feeble but any strength is fine)
- 150ml semi-skimmed milk
- 500ml vegetable stock (one stock cube)
- 1 tsp lemon juice (optional if you have it, I just used bottled)
- Salt & pepper
- 1 cal olive oil spray
- Gently heat the olive oil spray in a large saucepan and add your onions. Cook for 5 mins then add the ginger, garlic and spices and cook for a further 2 mins
- Tip the sweet potato into the pan along with the lentils and stir to combine with the spice mixture. Pour in the stock and milk and reduce to a low heat. Season with salt and pepper and gently simmer for 20 mins until the sweet potato is soft
- Put the mixture into a blender (or do in batches in a Nutribullet like me) and blend until smooth. You’ll be left with a thick, creamy consistency so if you’d like it runnier add extra stock at this point
- Stir through the lemon juice, add any extra salt & pepper you’d like then pour into bowls and serve!