How is it, even with diligent meal planning you end up with a few vegetables that seem to have been forgotten in the vegetable drawer in the fridge? With this recipe I’ve turned a few vegetables that have been kicking around for longer than I’d like, into a delicious, filling and low calorie soup with minimal effort.
Ingredients for 4 servings
|200g||green lentils, tinned|
|1-2 tbsp||mild curry powder|
|1||vegetable stock cube|
|200ml||coconut milk, reduced fat|
|1 tbsp||olive oil|
|salt & pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Peel away some of the outer leaves and trim away the top and rooted end of the leeks before washing and slicing the leeks into 2cm discs.
- Wash the potatoes and carrots before cutting them into similar sized chunks.
- Cut the pepper into large chunks and shred the cabbage.
- Put a large sauce pan onto a medium heat before adding the olive oil along with the leeks, potato chunks, carrot and peppers.
- Stir to combine before adding the curry powder and stir again.
- Crumble the stock cube into the pan before adding the water – it should be enough to cover the vegetables.
- Pop a lid on the pan and bring the pan to the boil.
- When the mixture comes to the boil reduce the temperature to a simmer and leave for 10 minutes.
- After 10 minutes the potatoes and carrots are starting to soften so add the shredded cabbage and leave to simmer until the potatoes and carrots are tender.
- When the vegetables are tender, take the pan off the heat. Add the coriander to the mixture and use either a conventional blender or stick blender to blend the vegetables into a smooth velvety soup.
- Transfer the soup back to the pan and put the pan back onto the heat.
- Add the lentils and coconut milk and give the soup a good stir to incorporate the coconut milk.
- Leave the soup to cook for a further 5 minutes.
- While the soup finishes, take a frying pan and add a few sprays of oil to cook your eggs to your liking.
- Add any seasoning to the soup to taste before serving.
- Top your soup with your fried egg and some sliced red chilli and enjoy!
- Feel free to change the mild curry powder for hot if you want a kick!
- A poached egg will also compliment the soup.