Ingredients
- 1 tablespoon oil (olive oil)
- 2 brown onions (medium, chopped)
- 2 garlic cloves (quartered)
- 2 stalks celery (trimmed, chopped coarsely)
- 2 carrots (peeled, chopped coarsely)
- 2 parsnips (chopped coarsely)
- 1 kumara (500g, peeled, chopped coarsely)
- 1 tablespoon curry paste
- 2 cups vegetable stock (salt reduced 500ml)
- 1 liter water (4 cups)
- 200 grams red lentils (1 cup)
- 1 1/2 cups boiling water (extra 375ml)
- 2 ounces bread slices (2 slices, Low GI Burgen, toasted, to serve)
- CORIANDER YOGURT
- 200 grams low-fat yogurt
- 1/4 cup fresh coriander (coarsely chopped)
How to Make
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Step 1: Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
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Step 2: Add stock, the water and lentils, bring to the boil.
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Step 3: Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
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Step 4: CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
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Step 5: Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
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Step 6: Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
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Step 7: Serve with toasted bread cut into six servings.
We hope you enjoy this recipe!
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