Y’all know that if I’m making a soup like this, it’s because I feel like I’m getting sick or it’s too bloody late! Packed with the healing powers of garlic, ginger, turmeric, chilli and lemon plus filling and nutrient rich beans, lentils and vegetables – this soup is just want you need as the weather starts to cool down. Quick! Make it before it’s too late!
P.S. Summer is over and I’m really happy about it.
- 2 tablespoons olive oil
- 1 large red onion, diced
- 4 cloves garlic, finely chopped
- 5cm x 5cm piece of ginger, peeled and finely chopped
- 1 piece fresh turmeric, finely chopped
- 1 large fresh red chilli, finely chopped
- Juice and grated rind of one lemon
- 1 bunch continental parsley (roots and leaves), finely chopped and separated
- 2 cans crushed tomatoes
- 2 litres vegetable stock
- 375g dried green lentils
- 4 large potatoes, cubed
- 2 large carrots, diced
- 2 cans red kidney beans, drained and rinsed
- 135g baby spinach leaves
- Salt and pepper to taste
- Cashew cheese or sour cream to serve (optional)
- In a large stockpot, heat the olive oil before adding the onion, garlic, ginger, turmeric, chilli, half of the lemon juice/rind and most of the celery roots. Stir constantly until the onion starts to sweat.
- Add crushed tomatoes and vegetable stock before chucking in the green lentils, potato and carrot.
- Mix well and bring the soup to the boil, stirring occasionally.
- Once boiling, add the lid and reduce to a simmer for 1 hour.
- After an hour, remove the lid and stir through the kidney beans. Leave the lid of and simmer for another 20 minutes before adding the baby spinach leaves.
- Season with salt and pepper before serving with cashew cream, a squeeze of fresh lemon juice, fresh chilli and parsley.