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Sweet Potato, Coconut and Lentil Soup

This soup is warming, protein rich and mildly spicy. 

Serves: 4
Time to prepare: 10 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tsp fresh ginger, chopped
  • 1 tsp turmeric
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp chilli powder
  • 500ml/17fl oz stock
  • 75g red lentils
  • ½ tsp mixed herbs
  • 200ml/7fl oz coconut milk *
  • 1 pack of silken tofu (300g/10½oz)

Garnish

  • 1 tbsp soya cream
  • 1 sprig fresh mint

Instructions

  1. Gently fry the onions for 5 minutes then add the potatoes, garlic, and spices.
  2. Cook for another 1 minute then add the stock, lentils and herbs.
  3. Simmer for 20 minutes then add the coconut milk and silken tofu.
  4. Blend until smooth. Season as required.
  5. Garnish with a swirl of soya cream and chopped mint.

* This soup uses a 200ml can of coconut milk. Many supermarkets sell this size however if you can only get the 400ml size the remaining milk can be added to the tikka masala or frozen for another day. 

Chef’s tip 

If you have not used tofu before it is a versatile ingredient made from soya beans so is protein rich. It is also a good source of calcium. 

For more great Soups and Sandwiches, click here.

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