I had coriander leaves left over after making green curry paste so I threw this together for lunch. It’s pretty tasty and bubs liked it too which is great as this soup is a powerhouse of fibre and nutrients!
Sweet potato is rich in vitamin B6 – which helps to keep our arteries and blood vessels flexible and healthy, and allowing blood to flow freely. It’s also rich in beta-carotene (vitamin A), an important antioxidant that is not only useful in the prevention of several different types of cancer, but also helps to protect our skin from sun damage, plus it’s an excellent nutrient for eye health. Furthermore, the humble sweet potato is rich in vitamins C and E which play a huge role in the health and beauty of skin and hair.
Lentils are high in fibre which helps to reduce blood cholesterol and prevents our blood sugar levels from rising, whilst also providing slow-burning energy. Lentils are also packed full of iron and folate (great for pregnant or lactating ladies and growing children!)
- Handful of coriander leaves
- Handful of basil leaves
- 300g of sweet potato, roughly chopped (peeled)
- 1 carrot, roughly chopped
- 100g dried lentils
- 2 tbsp of TM vegetable stock
- 1L of water
- Salt and pepper, to taste
- Place coriander and basil into Thermie and chop 5 seconds/speed 7.
- Add sweet potato, carrot, lentils, stock, water, salt and pepper. Cook for 25 minutes/100 degrees/speed 1.
- Puree until smooth/speed 7 (about 40 seconds).
- Serve with some freshly grated Parmesan cheese (if desired).
Add 1/4 teaspoon of chilli powder and 1 teaspoon of cumin for some spice.