It’s been a while since I blogged a new (to me!) soup recipe.
Yesterday I made this soup which I originally found in an old copy of BBC Good Food magazine, which is also listed on the BBC Good Food website. We’ve been trying out a few new recipes from there lately – including this leek and mackerel pasta bake and this yummy pretzel chicken with honey-mustard sauce. Anyway, onto the soup.
Most soups contain onion – this one does not, so I wondered if I would notice any difference. I have to say I didn’t – the combination of the butternut squash, curry powder, carrot, lentils and reduced fat coconut milk was so warming, creamy and delicious that I think onions weren’t missed at all! The only other ingredient in the recipe is vegetable stock. It’s quick to prepare and it can be made from scratch in about 30-35 minutes.
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- The ingredients: squash, lentils, carrots, reduced fat cononut milk, 700ml veg stock and 1 tbsp medium curry powder
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- Peel, deseed and chop the butternut squash, followed by peeling and dicing the carrots
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- In the pan!
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- Coat the vegetables with the curry powder, then add the lentils and stir
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- Pour in the coconut milk…
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- Add the vegetable stock and bring to the boil. Then cover and simmer for 15-18 minutes.
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- Once blended, you should have a rich ochre coloured soup
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- I added a teaspoon of natural low fat yoghurt, to add a dollop of extra creaminess
I’m entering this recipe into Tinned Tomatoes Bookmarked Recipes monthly challenge. The entries for the challenge are all vegetarian. While we are not vegetarians, we love our vegetables so I’m looking forward to discovering some new tried and tested recipes. I’m using the challenge logo with the blog owner’s permission.
Mmm soo good, would love some now.