Butternut & Red Lentil Soup

You will need:

20ml Olive oil
1 onion
5ml tumeric
2,5ml coriander
2,5ml komyn
2,5ml red pepper flakes
700g Butternut
125g tinned red lentils
100ml plain low fat yogurt

Method:

Heat oil in a heavy based pan, add onion and all the spices. Stir continuously for about 2 minutes. Add butternut, lentils and 1 litre of boiling water. Reduce heat, put on lid and simmer till butternut and lentils are soft. Cool down and puree in food processor or blender. Heat just before serving and add yogurt.

Leek and Potato Soup

You will need

1 tsp Olive Oil
1 Small Onion, Chopped
450g Leeks, Sliced
450g Potatoes, Diced
500ml Semi Skimmed/Low Fat/Fat Free Milk
500ml Water
1 Cube Herb Stock

Method

Heat the oil and gently fry the onion leeks and potatoes for 3 minutes Pour in the milk and 500ml water, add the herbs and season with salt and pepper. Bring to the boil, cover and simmer gently for 20 minutes. Strain the vegetables, reserving the liquid in a jug. Blend or liquidise the vegetables, then blend in the liquid. Reheat gently, adjust seasoning and serve.

Ginger Carrot Soup

You will need

1 tbsp Olive Oil
1 Medium Onion
6 Large Carrots
10g Root Ginger
1 Vegetable Stock Cube
3 Cups Boiling Water
1 tbsp Basil
1 tsp Black Pepper, Freshly Ground
1 tsp Sea Salt

Method

Heat oil in a large pan. Add in onion, carrot & ginger. Let cook for 5 minutes to soften the onion. Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft. Cool down. Strain the vegetables, reserving the liquid in a jug. Blend or liquidise the vegetables, then blend in the liquid. Reheat gently, adjust seasoning and serve.

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