Curried Pumpkin and Red Lentil Soup

This soup is a hug in a bowl, it’s packed with goodness and tastes incredible. The curry powder adds warmth and by keeping it chunky this soup is a meal in itself, perfect for bringing to work for lunch as it doesn’t spill easily. You could choose to add more stock and blend it fully to create a lighter soup that’s more of a snack or a starter, it will also serve more this way, but I love it chunky.

pumpkin-soup1

What you’ll need: (serves 6)

  • 1 large onion, finely diced
  • 1/2 tablespoon of coconut oil for frying and another 1 tablespoon for roasting
  • 4 cloves of garlic, finely diced
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 tablespoon of curry powder
  • 1 ltr of veg stock
  • 1/2 small pumpkin cut into 2cm x 2cm cubes (you can use the other half in a tagine, click here for the recipe)
  • 200g red lentil

pumpkin-soup3

 Method:

  1. Preheat the oven to 200°C. Put 1 tablespoon of coconut oil into an oven tray and place in the oven. Once the oil has melted and is hot remove the tray and add the squash. Gently move the squash around the tray to evenly coat in the oil. Roast for 20 minutes, turning once.
  2. Rinse the lentils with cold water and set to the side. Heat the remaining oil in a large pan and add the onions. Cook until translucent and stir occasionally. Add the garlic and cook for a further five minutes, stirring occasionally.
  3. Add the curry powder and the spices and stir for about 2 minutes until all of the aromas have been released. Add the lentils followed by 1litre of veg stock.
  4. Bring to the boil, cover and reduce to a simmer, cooking for about 30 minutes or until the lentils are cooked.
  5. Remove the pumpkin from the oven and add half of it to the lentil mix. Stir in and roughly blend, you don’t want a smooth texture. If you need to add a little more liquid at this point do so a little at a time.
  6. Serve in bowls and top with some more of the pumpkin cubes.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Advertisements

Warming Broccoli and Bean Soup with a Lemon and Garlic Tahini Sauce

Wow the temperature has dropped here in Dublin but the problem is that one day it’ll be freezing cold and the next mild and pleasant. It’s this kind of fluctuation in temperatures that is spreading colds like wildfire so I’m dead set on not being afflicted by a dreaded winter cold. I’m a big fan of ginger and its flavours but ginger also offers medicinal properties to help fight off colds and flu. This soup is packed with healing and immune boosting ingredients, we’ve got garlic, onion, turmeric and of course the vitamin rich broccoli.

broccoli-soup-2

Apart from this soup being super good for you it is also incredibly tasty. My favourite ways to eat broccoli are stir-fried in some sesame oil and garlic like my Chinese Garlic Broccoli  or in a soup. I remember the first time I tried it in a soup, all I added was onion and garlic, some salt and pepper and the flavours astounded me. This soup has a little more flavour from the spices and it tastes as good as it looks.

What you’ll need for the soup: Serves 4-6

  • 1 large head of broccoli including stems
  • 2 small onion, diced
  • 4 cloves of garlic, diced
  • 1 tablespoon of coconut oil
  • About 1cm x 3 cm piece of ginger, a little more if you’re a big ginger fan
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of freshly ground pepper
  • 1 litre of veg stock
  • 1 x 400g can of butter beans (any white bean will do)
  • Salt to taste

IMG_7368

What you’ll need for the lemon tahini sauce:

  • 1 clove of garlic minced
  • 2 heaped tablespoons of good quality tahini
  • The juice from 1/2 a lemon
  • 3 to 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of water (a little more if your tahini paste is thick)
  • Black pepper and salt to taste

IMG_7358-Edit

Method for the soup:

  1. Melt the coconut oil in a large pan over a medium heat. Add the onions and cook until translucent. Add the ginger and garlic and continue to cook on a low heat for about 3 minutes.
  2. Add the spices and stir them in, cook through for a minute or two.
  3. Cut the broccoli into florets about 1 inch in size. Remove any rough parts from the stems and cut into 2cm cubes, add to the pan along with a cup full of stock. When the broccoli had turned bright green add the beans and the rest of the stock. Bring to the boil and reduce to a simmer for five minutes.
  4. Using a food processor or a hand-held blender blend into a soup.

Method for the Tahini sauce:

  1. Add all of the ingredients to a food processor and mix. Taste and add more salt, pepper or lemon as required. Add more water if needed, consistency should be like a thick cream.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx