VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP

VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP image

Yield serves 6-8

Number Of Ingredients 10

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¼ block of organic creamed coconut
1 cup organic red lentils
1 ½ litres of veggie stock
¼ of a pumpkin or sweet potato cut into cubes
2 red onions chopped
a large bunch of organic silver beet or baby spinach leaves
4 cloves garlic finely chopped
2 Tbsp freshly grated ginger, or more
to taste
Celtic sea salt and pepper to taste

Steps:

1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted. 2. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated. 3. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.