Winter Recipe
This low-calorie vegetarian soup is incredibly quick and easy to prepare! Enjoy Our Winter recipe!
Prep: 10 Mins | Cook: 20 Mins | Serves: 4
Ingredients:
- 2 Tbsp olive oil
- 750g sweet potato, peeled, coarsely chopped
- 2 carrots, peeled, coarsely chopped
- 1 brown onion, coarsely chopped
- 80g Trumps Moroccan Seasoning
- 2 cups Stock Vegetable
- 425g Trumps Lentils
- 1/4 cup fresh lemon juice
- 1/2 cup Greek Style yoghurt
- 2 tbsp small fresh dill sprigs
- 1/4 cup small fresh mint leaves
- 1 tbsp finely grated lemon rind
Method:
- 1. Heat the 2 tbsp olive oil in a large saucepan over medium heat. Add the sweet potato, 2 carrots, and 1 brown onion. Cook, stirring, for 3 minutes or until the onion softens. Pour in the 80g Trumps Moroccan Seasoning and cook, stirring, for 1 minute or until aromatic.
- 2. Add the Stock vegetable and 1 1/2 cups of water. Bring to the boil then reduce heat to medium-low and cook for 15 minutes or until the sweet potato and carrot are tender. Remove from heat. Use a stick blender to blend until smooth. Reserve 1/3 cup of the 425g lentils. Stir the remaining lentils into the soup mixture. Bring to the boil over medium-high heat. Stir in the lemon juice and season.
- 3. Ladle the soup into serving bowls. Dollop with the 130g Greek-style yoghurt. Top with the dill, mint leaves, grated lemon and reserve lentils. Season and serve.
