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  1. Squash, Lentil & Coconut Soup

     

    Curried Squash, Lentil & Coconut Soup

    Flavor up butternut squash with Indian spices for this warming and healthy vegetarian soup. From BBCGoodFood.com and recommended as an immune-boosting recipe.

    Ingredients

    • 1 tbsp olive oil
    • 1 butternut squash, peeled, deseeded and diced
    • 200g carrot, diced
    • 1 tbsp curry powder containing turmeric
    • 100g red lentil
    • 700ml low-sodium vegetable stock
    • 1 can reduced-fat coconut milk
    • coriander and naan bread, to serve

    Method

    1. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
    2. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

    Nutritional Info

    178 calories, 7g fat, 5g saturated fat, 22g carbs, 9g sugars, 4g fiber, 6g protein, 0.4g salt


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4102-E South Staples
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(361) 857-5087 info@ypbtrainingstudio.com