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  Butternut soup with lentils

Soups

Ingredients

  • 2 chicken stock cubes dissolved in 500 ml boiling water
  • 1 kg (2 medium) butternut, peeled and cubed
  • 500 g (1 large) sweet potato, peeled and cubed
  • 2 large green apples, peeled and grated
  • 1 large onion, peeled and finely chopped
  • 185 ml split lentils
  • 5 ml curry powder
  • 1 large orange
  • 150 ml low-fat plain yoghurt
  • grated nutmeg
 

Method

  1. Pour the chicken stock and water into a very large saucepan.
  2. Add the butternut, sweet potato, green apples, onion, lentils and curry powder to the stock and water and cook until tender, about 1 hour.
  3. Meanwhile, peel the skin of 1/2 the washed orange (or grate the orange peel) and then squeeze out the juice. Set both aside.
  4. Cool the soup slightly and then purée it to the desired consistency with the orange juice, adding a little milk if it is too thick.
  5. Pour the soup back into the saucepan and add the orange peel, then heat through gently. Add water if the soup is still too thick.
  6. Serve in heated soup bowls with a swirl of yoghurt (15 ml per serving) and a sprinkling of grated nutmeg.

Omit the orange peel if you do not like the taste.

 

 

Serves 10

Original recipe from:

Eating or Sustained Energy 2



Recipe
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