from Your Health Starts in Your Gut
This hearty soup features leafy greens, sweet potatoes and lentils, all rich in fibre, vitamins and minerals. Coconut cream adds a creaminess, while chilli flakes add a subtle layer of heat.
45 minutes
6 servings
3/4 plant points
Soy and/or gluten in some stocks
1 Tbsp organic virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
1 Tbsp minced fresh ginger
1 Tbsp minced garlic (} 3 cloves)
1/2 Tbsp mild curry powder
1/2–1 tsp dried chilli flakes (optional)
500 g sweet potatoes, ideally unpeeled and cut into 2.5 cm pieces
1 cup brown, green or yellow lentils
3 cups vegetable stock
200 ml coconut cream or coconut milk
4 cups roughly chopped kale, spinach, beet greens or morogo/imfino
1/2 tsp salt, or to taste
Chopped fresh coriander, extra dried chilli flakes and lime or lemon wedges, for serving
Heat the oil in a large pot over medium heat. Add the onion and saute for about 5 minutes, stirring occasionally, until translucent.
Stir in the ginger, garlic, curry powder and chilli flakes to taste (if using). Saute for about 1 minute, until fragrant.
Add the sweet potatoes, lentils and stock to the pot, and stir. Cover the pot with a lid and bring to a boil, then lower the heat and simmer for 30 minutes, until the sweet potatoes and lentils are cooked through.
Stir in the coconut cream or milk and leafy greens. Continue to simmer with the lid on for 3–4 minutes, until the leaves are wilted and bright green. Season with the salt.
Serve the soup warm or hot with chopped coriander, extra chilli flakes, and lime or lemon wedges.
MACRONUTRIENTS PER SERVING
Energy (kJ) 1275.6
Carbohydrates (g) 29.3
Protein (g) 11.6
Fat (g) 10.6
Fibre (g) 7.1
Recipe extracted from Your Health Starts in Your Gut.
