Salmon and Seaweed Soup
10th April 2015
Spicy Lentil and Tomato Soup
10th April 2015
Ingredients
- 1 tbsp coconut oil
- 1 medium onion chopped
- 1 medium apple chopped
- 1 small carrot chopped
- 2 tsp spice either allspice or nutmeg
- 1 pinch salt and freshly ground black pepper
- 1 tsp parsley or coriander chopped, to garnish
- 1 drizzle of Oatley Cream for garnish
Servings:
Instructions
- Heat the oil in a large saucepan and saut the onion, apple and carrot for 3 - 4 minutes, until softened. Add the ginger and stir well.
- Add the pumpkin and stock to the saucepan. Bring to the boil, and then simmer gently without a lid for 20 minutes, until the vegetables are tender.
- Transfer the soup to a blender or food processor and blend for 15 seconds, or until smooth. Return to the saucepan, reheat and season to taste with allspice or nutmeg, salt and pepper. Serve, Drizzle a spiral of Oatly cream and sprinkled with chopped fresh herbs to garnish.
- This recipe is also great out of season by replacing Pumpkin with Butternut Squash
