So we are mid-October and I feel it’s soup weather already! This is the first soup of this season I’ve made. More will follow I’m sure. Recipes are my own ie. not an exact science!

Ingredients:

A dollop of coconut oil

Half an onion – chopped

1 large sweet potato – peeled & diced

3 medium carrots – peeled & diced

Handful of red lentils

1 tsp cumin

Half red chilli – finely chopped

Vegetable stock – I use Kallo low salt organic vegetable stock

Method:

Soften the onion in some coconut oil. Add the sweet potato, carrots, chilli, & cumin. Stir to coat. Throw in a handful of lentils. Add enough stock to cover the vegetables. Bring to the boil, then reduce to a simmer and cover until the veg is soft. Blitz. Season and serve. It’s quite a thick soup, so add additional stock if you want to thin it down.

TIP: Add some additional protein by topping with some shredded roast chicken, some chilli con carne or a dollop of greek yoghurt.