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Vegetable and lentil soup
Ingredients:
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
Instructions:
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.
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