Kitchen sink soup

A gut-healthy very diverse soup concoction – contains everything but the kitchen sink… 

 

Ingredients:

• Sweet potatoes 450g – peeled (optional) and cubed
• 2 onions ( red and/or white )  – chopped
• 2 garlic cloves – 2 peeled whole
• 1 celery stalk – chopped
• 1 carrot – chopped
• 1 red pepper – chopped
• ½  cup red lentils
• Tin of tomatoes
• ½ block coconut cream
• Stock cube ( vegetable or chicken)
• Large handful of coriander  – chopped
• Salt/pepper to taste. 
• Large Spoonful of Kimchi

 

Method:

1. Roast the sweet potatoes, onions, garlic, celery, carrot, garlic and red pepper at 180 oC (fan) in a covered pot or tray until softened and onions slightly caramelised – about 1 hr.
2. Transfer to a pan on the hob and add the lentils, tomatoes, kimchi ( you are using it for flavour here not probiotics) stock cube .
3. Add water to cover – just above the level of the vegetables. 
4. Simmer over a low heat for a further 15 mins or until lentils are cooked through
5. Blend with a stick blender, adjusting consistency by adding more water if necessary
6. Season with salt/pepper as required and sprinkle with coriander before serving.