Spicy and Living Winter Soup

10 mins (prep) | 30 mins (cooking)

 This soup is easy to prepare and will not only warm you up but is also full of beneficial ingredients. Adding some of the ingredients at the end keeps them raw – so you get all the healing benefits (and the children don’t notice 😉 )

Ingredients

2 tablespoons coconut oil
1 onion
6 cloves garlic
1 thumb of peeled and chopped ginger
1tsp ground cumin
1 tsp ground coriander
1 cup chana dhal
1 medium Japanese (or similar) pumpkin, chopped
I bunch bok choy
½ tin coconut cream
1 tablespoon tamari (wheat free soy sauce)
2 tablespoons finely chopped dulse
2 tablespoons chopped fresh parsley

Step by Step

If time, soak the lentils overnight and discard the water.
Fry the onions in the coconut oil until they start to turn translucent.
Add the spices and cook for 30 seconds before adding the lentils and chopped pumpkin.
Turn the lentils and pumpkin until they are coated with oil and then add enough boiling water to cover.
Cook until the pumpkin and lentils soften and then add most of the coconut cream.
Turn off the heat, add the garlic, ginger, bok choi, half the parsley and blend.
Mix in the tamari and dulse.
Add a little more boiling water if the soup is too thick.
Leave for 5 minutes, garnish with the remaining parsley and a little of the coconut cream and serve with hot buttered sourdough bread (gluten free or otherwise). Delicious!

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