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Vegetable and lentil soup


1.5 cups of dry legume mix (lentils, peas, beans) of your choice  (soaked overnight)

1 onion

2 stalks of celery

Peeled and diced root vegetables:

1 large carrot

1 sweet potato

1 turnip/parsnip

150 grams of pumpkin

3 chopped garlic cloves

A piece of peeled and chopped ginger root

Spices: 1 teaspoon of Atlantic salt, half a teaspoon of black pepper, 1 teaspoon of turmeric, rosemary, thyme, and oregano.

300 ml natural coconut cream

1.5 liter of water


Cook the beans until partially softened (better in a pressure cooker or a soup maker).

Add the vegetables and spices and some water and cook until all the vegetables and legumes are fully softened.

Add coconut cream and cook for another five minutes.

Vegetable and lentil soup
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