NOURISHING PUMPKIN AND LENTIL SOUP, PERFECT FOR WINTER, AND FULL OF GOODNESS

 

Its, that time of the year to start making yummy, warm and nourishing soups.

They are so easy to prepare and full of goodness, and can store easily for a few days or freeze it.

I was really feeling like a good pumpkin soup and came up with awesome one.

Pumpkin, is a great source of antioxidants, and lutein, vitamin A, great for eye health good for supporting our immune system,  a great source of gentle fibre which is ideal for our digestion, gut, and a good way help reduce cholesterol due to its fibre content, along with all the other goodies in there as well, which will support your immune system, and lentils a great source of plant protein.

 PUMPKIN AND LENTIL SOUP

 1 kg pumpkin chopped

2 carrots

1 parsnip

6 cloves garlic

1 leek

1 onion

1 parsnip

1/4 sweet potato (optional)

2 tsp nutmeg

1 litre vegetable stock

1 can of brown lentils.

Handful of chopped Italian parsley

Handfuls of chopped coriander

1 desert spoon Goats cheese (omit if vegan or vegan alternative)

1 dash of coconut cream

1 can of brown lentils.

Sautee' chopped, pumpkin, and remaining vegetables, garlic, in a good quality oil, olive oil, or coconut oil, add nutmeg, pour vegetable stock in, add your parsley, coriander salt and pepper to taste.

Simmer for 40 minutes to soft. Blend it together with a hand blender when cooled. Then add your lentils, goats cheese, and a dash of coconut cream stir through.

 

So delicious!

ENJOY.