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Butternut
soup with lentils
Soups
Ingredients
- 2 chicken stock cubes dissolved in 500 ml boiling water
- 1 kg (2 medium) butternut, peeled and cubed
- 500 g (1 large) sweet potato, peeled and cubed
- 2 large green apples, peeled and grated
- 1 large onion, peeled and finely chopped
- 185 ml split lentils
- 5 ml curry powder
- 1 large orange
- 150 ml low-fat plain yoghurt
- grated nutmeg
Method
- Pour the chicken stock and water into a very large saucepan.
- Add the butternut, sweet potato, green apples, onion, lentils and curry powder to the stock and water and cook until tender, about 1 hour.
- Meanwhile, peel the skin of 1/2 the washed orange (or grate the orange peel) and then squeeze out the juice. Set both aside.
- Cool the soup slightly and then purée it to the desired consistency with the orange juice, adding a little milk if it is too thick.
- Pour the soup back into the saucepan and add the orange peel, then heat through gently. Add water if the soup is still too thick.
- Serve in heated soup bowls with a swirl of yoghurt (15 ml per serving) and a sprinkling of grated nutmeg.
Omit the orange peel if you do not like the taste.
Serves 10
Original recipe from:
Eating or Sustained Energy 2