Say hello to our heart warming belly hug of a soup. This is the ultimate soup season treat, packed with vitamin c and beta keratin it’ll keep you glowing through those cold dark evenings!

INGREDIENTS

1 potato
3 carrots
1 red kuri squash (small pumpkin)
Salt
Bay leaves
Olive oil
100g red lentils
2 litres of water
Sage
Thumb sized piece of ginger
Toasted almond flakes and and chili flakes to garnish

INSTRUCTIONS

  • Chop your veg into similar sized chunks so they cook at the same speed.
  • Add 2 tablespoons of oil to your pot and add your veg, also add 2 teaspoons of salt and 2 bay leaves.
  • Let them sweat for 7- 8 minutes then add 100g of red lentils and 2 litres of water.
  • Let this boil for 20 minutes and add 1 grated thumb sized piece of ginger and a few chopped sage leaves.
  • Cook for another few minutes and then it’s ready to blend.
  • Add some toasted flaked almonds and chili flakes to the top to give it a real kick!
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