Oh, sweet bowl of comfort, how you warm my Autumn soul! Sometimes I feel a bit cheated when I slurp down a runny soup… Sure the flavours may be heavenly, but I don’t necessary feel like I’ve had a hearty meal without having a little bit of texture to play with in my mouth. This soup is heavenly and hearty with that little bit of chunk factor that makes it oh-so-satisfying! Dried fruits add a subtle element of sweetness to this dish which pairs beautifully with the fragrant Moroccan-style spices. Trust me, your home will smell divine as you whip up this concoction. While it is vegan and gluten-free, feel free to add natural yoghurt in place of coconut yoghurt if this suits your diet, or serve with crusty bread for dippy goodness. However you choose to enjoy this soup, I hope it warms the cockles of your heart and makes perhaps a cold and dreary day just that little bit sweeter.
3 tablespoons of olive oil
2 onions, diced
2 carrots, finely chopped
3 garlic cloves, finely chopped
3 cm of ginger root, grated
8 pitted prunes, roughly chopped
8 apricots, roughly chopped
1.5 teaspoons cumin
¼ teaspoon of cardamom
¼ teaspoon of ground cloves
2 cinnamon sticks
1.5 litre of vegetable stock
2 tablespoons of apple cider vinegar
300g lentils (yellow or brown)
Small handful of mint, chopped
Salt and pepper, to taste
Coriander – to garnish
Coconut yoghurt with the juice of half a lemon (optional) to swirl on top
Lentils – Nutty and earthy in flavor, lentils have a high nutritional value. These humble legumes increase steady, slow-burning energy due to their high fiber and complex carbohydrates content. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism. As an added bonus for those battling the bloat, insoluble dietary fiber found in lentils helps prevent constipation.
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