Vegetable spiced soup with lentils and yoghurt
I am still craving soup. I guess I am looking forward to winter as not coping well with the 30 degree weather in Melbourne. It’s not ideal when you are heavily pregnant (36 weeks). This soup recipe is hearty with a little spice, makes you feel great. I usually double the recipe ingredients so I can freeze some for a rainy day. My son enjoyed it, although he didn’t eat his zucchini.
- 2 tbsp olive oil
- 1 leek, sliced thinly
- 2 garlic cloves, crushed
- 500g butternut pumpkin, peeled and cut into 1m cubes
- 400g canned tomatoes
- 200g broccoli, cut into small pieces
- 1 large carrot, diced
- 1 ltr vegetable stock
- 2 zucchini, diced
- 1 bay leaf
- Spices; 1 tsp curry powder, 1 tsp ground cumin, 1 tsp garam masala
- 1/2 cup of frozen peas
- Salt & Pepper
- Greek yoghurt
- Fry leek & garlic in olive oil for 3-4 minutes, until softened.
- Add spices and cook for 1 minute, stirring continuously.
- Add stock, bay leaf, lentils, carrot and pumpkin. Bring to boil, then turn heat to low and simmer for 20 minutes or until lentils are soft. Season with salt & pepper.
- Add tomatoes, broccoli, zucchini and 700ml of water, simmer for 15 minutes or until all vegetables are tender.
- Add peas and simmer for 4 minutes. Remove from heat.
- Bring your family to the table and ladle soup into bowls. Serve with a dollop of greek yoghurt and toasted bread.