Sometimes in November a bowl of sunshine is just what is needed! Put our stunning root veg to use with this simple soup (or use up your Halloween pumpkins instead). We stock organic red lentils (in a compostable bag🙌) which gives this soup the most beautiful texture and provides protein, iron, potassium, folate, vitamin B1 and prebiotic fibre. Turmeric and black pepper are a delicious anti-inflammatory addition, and we have tins of organic coconut milk for a rich, creamy finish to the soup.
Ingredients (serves 6)
2 tbsp oil
1 diced onion
4 chopped garlic cloves
750g diced veg (I used carrot and swede this time but any root veg or pumpkins work well here)
1 tbsp ground turmeric
1 tsp ground black pepper
2 tsp salt
300g rinsed red lentils
1500ml water (approx)
1 tin coconut milk
In a large pot, sauté the onion with the oil until it softens and starts to turn golden brown.
Add the garlic and diced vegetables, season well with salt, pepper and turmeric.
Tip in the rinsed red lentils and cover generously with water. Stir then put the lid on the pot. Bring to a boil then immediately turn the heat down and simmer until the lentils and vegetables are soft (around 15-20 minutes). You should take the lid off and stir every 5 minutes to ensure there is no sticking or burning on the bottom of the pot. You may wish to add more water if the soup is looking a bit thick.
Scrape in the coconut milk then blend until smooth with a hand held stick blender. Taste and adjust the seasoning if necessary. Then enjoy!
Turmeric is an incredible, powerful ingredient. It’s many, scientifically proven, health benefits including being an anti-inflammatory and antioxidant are very interesting to read up on. Anecdotally, I have terrible knees from a combination of hyper-mobility, multiple dislocations and corrective surgery that went badly wrong, and I find, when I remember to have a tsp of my turmeric paste at least a few times a week, be that in porridge, smoothies or golden milk, my knees do feel less swollen and painful at the end of the day. As a chef, I love it for it’s vibrant colour and interesting flavour. Curcumin, the compound responsible for most of turmeric’s potential health benefits, unfortunately doesn’t absorb well into the bloodstream so I always add black pepper and oil to anything with turmeric in to increase it’s bioavailability. You can read about the science behind the bioavailibity of turmeric here. So don’t leave the black pepper and coconut oil out of the recipe!
Peel the turmeric and ginger roots using the edge of a teaspoon.
Slice the roots against the direction of the fibres and put them in a strong blender.
Add coconut oil, ground cinnamon, ground cloves and ground black pepper.
Cover the ingredients with maple syrup and then blend until smooth.
Transfer the mixture into small jars and refrigerate. They should last in the fridge for about a month, so freeze what you won’t use up in that time. Use the frozen turmeric paste within 6 months of making it.
Did you make this recipe? Let us know how it went in the comments or over on our friendly Facebook group. Don’t forget to share this blog post with your friends. Liz x