Hearty golden vegetable soup
Calorie controlled cooking spray
2 medium, chopped
2 clove(s), crushed
Sweet potato(es), raw
600 g, chopped
1 whole, medium, peeled, deseeded and chopped
Split Red Lentils, dry
Fresh Vegetable Stock
Chilli, Green or Red
1 individual, finely sliced, to garnish
- Mist a large lidded saucepan with the cooking spray, then gently stir-fry the onions and garlic with 4 tablespoons water until softened but not brown.
- Add the sweet potatoes and squash or pumpkin, along with the lentils, chilli flakes and stock. Cover and bring to the boil. (Add extra stock if you prefer a thinner soup.)
- Turn down the heat and simmer for 20 minutes, or until the vegetables are tender. Cool briefly, then whizz in a blender to make a thick, smooth soup. Reheat if necessary, then season to taste and serve sprinkled with sliced fresh chilli and dried chilli flakes.