Name: Curried Pumpkin and Red Lentil Soup
Ingredients: 1 onion, peeled and quartered; 2 garlic cloves, peeled; 1 tablespoon oil; 1 tablespoon mild curry powder of choice; 1 zucchini, roughly chopped; 2 carrots, roughly chopped; 400g pumpkin, peeled and diced; 90g red lentils; 1000mls of water; ½ tablespoon vegetable stock concentrate

Ingredients

Scale

1 onion, diced
2 garlic cloves, crushed
1 tablespoon oil
1 tablespoon mild curry powder of choice
1 zucchini, diced
2 carrots, diced
400g pumpkin, peeled and diced
90g red lentils
1000mls hot water
½ tablespoon vegetable stock concentrate

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Instructions

Place onion and garlic into a large stock pot.
Add oil and curry powder and stir over a medium heat until onions are translucent and the curry powder is fragrant.
Add remaining ingredients and cook over a medium heat for 25 minutes or until vegetables are cooked.
Serve as is or blitz on speed 10 for 30 seconds before serving.

Notes

This an be frozen and reheated.

Prep Time: 15
Cook Time: 25

Nutrition

Serving Size: 6