Pixie Turner Nutrition

Nutrition Counselling and professional training

by

Soup 4

Soup 1

This week I received an amazing veg box which included some stock cubes, so I could have a play around with them and make something delicious! As I’ve been on a lot of trains recently and travelling between cities I hadn’t had time to go food shopping, so the timing of this couldn’t have been more perfect!

Inspired by the delicious spices and amazing smells that comes from cooking Indian food, I decided to turn my curry idea into a soup, because why not? 😉 This soup recipe starts off the exact same way as a curry would, but then everything is blended up into creamy spicy deliciousness, and finished off with some puy lentils and crispy spiralised sweet potato. Seriously, try it, you’ll never look at your spiraliser the same way again!

Soup 3
Serves: 3-4

Ingredients:

1 medium brown onion, diced
2 cloves garlic, crushed
1 tsp turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp fresh ginger, finely grated (or 1/2 tsp dried ground ginger)
1/2 tsp ground cinnamon
Chilli flakes to taste
1 vegetable stock cube
100g puy lentils
500g butternut squash, cut into cubes
100g carrot, diced
100g sweet potato
Salt to taste
1/2 tsp garam masala

What to do:

  • Melt 1tsp coconut/olive oil in a pan
  • Fry the onions on low-medium heat for around 10 minutes until soft
  • In the meantime, boil a pot of water and cook the lentils for around 25-30 minutes until ready
  • Add the garlic and ginger to the onions, and stir for 1 minute
  • Add the spices (minus the garam masala) and stir for another minute
  • Add the butternut squash, carrot, stock cube, and around 500mL water
  • Gently bring to the boil and simmer until the veg is all soft
  • Meanwhile, spiralise the sweet potato (skin on), and fry in some coconut oil for a few minutes until crispy
  • Pour it all into a blender and blend until smooth and creamy
  • Place the blended soup back into the pot, add the lentils, a little extra water if needed, and season with salt and garam masala
  • Bring to a gentle simmer until it reaches the desired consistency
  • Serve topped with the crispy spiralised sweet potato, and enjoy!

Soup 2

 

Reader Interactions

Comments

  1. Cassie says

    I had Indian food last night, but this is making me crave it again! Squash and curry spices are the perfect combination!

  2. Helen Edwards says

    I absolutely love this recipe. I don’t have a spiraliser so I roasted the sweet potato with the carrot & butternut squash in the oven before adding them to the soup. I love the idea of using coconut oil – I have tried a similar recipe that includes coconut milk but I find it too rich, so this is perfect. Absolute winner and now a diet staple. Thank you!

  3. Karina says

    Made this today and absolutely loved it! I didn’t have any sweet potato but it was still delicious without it, will definitely be making this again !