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Super Soup ๐Ÿ‚




Halloween is on the horizon; luscious plump pumpkins are in the shops; autumnal leaves are nearly all fallen to the ground - it is definitely high time for some nourishing homemade soups.


This is such an easy soup to make; it is gently spiced; it's hugely nourishing - like a hug in a bowl, especially on a rainy dark day; it's filled with plant protein (from the lentils); & bursting with Autumnal goodness.

* Chock-a-block with Beta-Carotene from the Carrots & Sweet Potatoes (did you know that Beta Carotene increases the number of infection-fighting cells, natural killer cells & helper T-cells, as well as being a powerful antioxidant that mops up excess free radicals that accelerate aging? Fancy that? I sure do, especially ahead of winter!)

* Filled with anti-inflammatory yumminess from the Garlic & Ginger (Garlic, a mucho flavourful member of the onion family is a powerful immune booster that stimulates the multiplication of infection-fighting white cells, boosts natural killer cell activity & increases the efficiency of antibody production & more besides).

* Bursting with immune-boosting Onions & Spices (onions are so much more than mere tasty cookery must-have; they contain Vitamins A, B6, C and E, minerals such as sodium, potassium, iron & also dietary fibre & in addition, are a good source of folic acid).


* The very act of making yourself something homemade, tasty & nutritious is self-care in action Yogis. Take your time. Listen to music or your favourite podcast. Chop, prep, stir, taste, breathe & relax as you cook. Savour the art of simple home-cooking.

Enjoy!

Yoga Lili x



Ingredients


* 200g Red Lentils

* 1.5 pints boiling water (I use Vegetable Stock for added flavour) & also set aside some additional water when adding the lentils later

* 1/2 to 1โ€ fresh Ginger root, chopped very very finely or ideally grated (I keep ginger in the freezer always & then just use my handy microplane to add it into any dish)

* 3 good-sized cloves Garlic, crushed

* Pink Himalayan or Irish Atlantic Sea Salt (1/4 tsp. or so) - to your taste

* 1 tablespoon organic raw Coconut Oil/Vegetable Oil/Light Olive Oil

* 1 x 400g tin full-fat Coconut Milk

* 2 medium Onions, chopped/diced very small

* 1 very large Sweet Potato (or 2/3 medium ones); peeled & diced into 1โ€ cubes

* 3 large Carrots (or 5 smaller ones); peeled & diced into 1โ€ cubes

* Spices (reduce the quantity to half teaspoons if you only like VERY very mild dishes but this is already just a very lightly spiced soup):

1 tsp Ground Coriander

1/2 tsp Fenugreek

1 tsp. Ground Coriander

1 tsp. Turmeric

1/4 tsp Chilli Flakes

1 pinch Asafoetida*

* A large handful of fresh chopped Coriander (or fresh or dried Parsley if you don't have fresh Coriander) - to be added at the serving stage

* You can get Asafoetida (a.k.a. Hing) easily enough in Asian supermarkets; it doesnโ€™t smell very nice raw but does not lend its scent to any dish when cooked in hot oil as it is here. Itโ€™s said to be good for gastrointestinal conditions, IBS, flatulence, menstrual issues; it is held to be a natural blood-thinner (so beware if youโ€™re on anticoagulants such as Warfarin, i.e., donโ€™t overdo your intake!), it assists respiratory conditions & much more. I just like the taste.



Method:

Check the Lentils to remove any stones & rinse. Wash well so that any dust or minute detritus is removed. Set aside.


Heat the Coconut Oil on low-medium heat in a large, heavy-bottomed saucepan or stock pot.


Add the chopped Onions & sweat for about 5-7 mins - donโ€™t let brown or burn. Season lightly.