Living in denial doesn’t help anybody. Summer is over, so it’s time to put the beach tent into storage, stop wearing havaianas absolutely everywhere, and start cooking soups again…
To lessen the blow, we’ve got a cracking new soup recipe for you to try. A perfect option if you’re trying to cut down on the amount of meat you eat (or doing #meatlessmonday),this vegetarian cracker is easy to make, thick and satisfying, and goes well with any of our delicious sourdough or yeasted bread rolls.
Serve with a dollop of creamy natural yoghurt and a sprinkle of dukkah and parsley for extra flavour and texture.
The roll pictured is our soft white burger roll with sesame seeds, but this soup would be even better served with our chilli and garlic sourdough baguette!
*recipe adapted from Super Food Ideas June 2015
- 1 tablespoon extra virgin olive oil
- 1 large carrot, coarsely grated
- 1 medium kumera (orange sweet potato), coarsely grated
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- Pinch of dried chilli flakes
- 1.5 litres salt-reduced vegetable stock
- 375g packet dried red lentils, rinsed
- 1/3 cup plain Greek-style yoghurt
- 2 teaspoons pistachio dukkah
- Fresh flat-leaf parsley leaves, chopped, to serve
Heat oil in a large saucepan over medium-high heat. Add carrot, onion, garlic and kumera. Cook, stirring often, for 5 minutes or until vegies are softened.
Add cumin, cinnamon and chilli flakes. Stir to combine. Add stock and lentils. Bring to a simmer. Reduce heat to medium. Simmer for 30 minutes or until lentils are tender and soup is thick. Season well.
Serve topped with yoghurt and sprinkled with dukkah and parsley.