This savory and hearty soup calls for nutrient-rich ingredients that are readily available year-round. Rich in healthy protein, natural vitamin C, and carotenoids, this soup offers plenty of fuel for a healthy immune system, and is a filling choice for vegans and omnivores alike.
Ingredients:
1 carrot, chopped into bite-size pieces
1 rib celery, diced
1 sweet potato, peeled and chopped into bite-size pieces
1 onion, finely diced
1 can of diced tomatoes plus natural juices (28 ounce-can)
1 can of chickpeas (about 16 ounces)
1 cup cooked lentils
Extra-virgin olive oil
Sea salt and pepper
1 teaspoon paprika
1 teaspoon ground turmeric
Large handful of fresh cilantro
1 rib celery, diced
1 sweet potato, peeled and chopped into bite-size pieces
1 onion, finely diced
1 can of diced tomatoes plus natural juices (28 ounce-can)
1 can of chickpeas (about 16 ounces)
1 cup cooked lentils
Extra-virgin olive oil
Sea salt and pepper
1 teaspoon paprika
1 teaspoon ground turmeric
Large handful of fresh cilantro
Directions:
1. Heat 2 to 3 tablespoons of olive oil in a soup pot and add onions, ground turmeric, and paprika. Stir occasionally and cook for about 3 minutes.
2. Add carrots, celery, sweet potatoes, and about half the fresh cilantro. Cook for another 10 to 12 minutes, or until onions are soft.
3. Add lentils, chickpeas, and diced tomatoes, natural tomato, plus 2.5 cups of water. Simmer until sweet potatoes and carrots are cooked through - this takes about 20 to 25 minutes.
4. Season with sea salt and pepper, to taste, and add some fresh cilantro to the top of each bowl just before serving.
I found a great gadget on the weekend... it is a blender that also cooks your soup! Check it out!
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