Sunshine Soup

My favourite immune boosting soup - and its golden colour always makes me feel happy. It’s the perfect soup for chilly Autumn days - and choc full of immune-boosting antioxidants to keep you healthy and keep the winter bugs away.

INGREDIENTS

• Coconut oil

• Red onions x3

• Ginger (around 5cm piece, chopped)

• Garlic x3 cloves chopped

• Red chilli x1 (optional) - finely sliced

• 1 tsp each of of turmeric & mustard seeds

• Carrots x4, chopped

• Butternut squash x1, chopped

• Sweet potato x1, chopped

• Red lentils x1 cup, rinsed

• Vegetable stock or hot water

• Coconut milk x1-2 cans

• Fresh coriander

• Pumpkin seeds and fresh coconut flakes, toasted (optional)

METHOD

Melt a tablespoon of coconut oil in a large pan and soften the onions gently for 5 mins. 

Add the ginger, garlic, chilli and stir for a couple of minutes. Add the spices and cook for another 2 mins.

Add the carrots, squash and sweet potatoes and stir gently for another 5 mins, to allow them to release their sweetness.

Add the lentils and enough stock or water to just cover. Bring to the boil, turn down and simmer for 30-40 mins, until all the veg are tender.

Remove from the heat, add the coconut milk and coriander and blitz everything in a blender until smooth.

Swirl in a little coconut yogurt, sprinkle with chopped coriander, toasted pumpkin seeds and toasted coconut flakes for crunch and texture