It’s that I need cosy soup vibes time of year, the final day of autumn 🍂
Sweet Potato, red lentil and leek soup is here to satisfy that need. Curl up with a bowl of this and you’ll feel soothed on a soul level.
Here’s an approx recipe as it’s a very flexible forgiving kind of dish:
3 big organic Sweet potato’s, roasted
1 tin of Coconut milk
1 cup Dhal beans / split red lentils
1 tbs Gevity bone broth concentrate
4 cups of water
Bunch of kale or silverbeet
1 Onion or leek
Knob of ginger
Knob of turmeric
Pinch of salt
Top with feta, tomato, hemp seeds, lemon juice, olive oil, fire cider salt and fresh pepper 🤌🏼
Roast the veggies in ghee.
Sauté the onion or leek, add the remainder of ingredients in the pot and let simmer away for about 40mins, until the beans/lentils are cooked and creamy. Add more water or coconut milk as needed.
Blend with a stick blender and serve with all your favourite toppings!e
Image & Recipe by Holly Nash Dietitian & Nutritionist APD