A Thai sweet potato and lentil soup that’s a little on the season’s edge.
And so the inclement weather is back.
16 degrees Celsius, drizzle interspersed with momentary rays of sunshine that does little to cut through the wind blowing from smewhere that can only be described as being near the Antarctic – it’s freezing!
Still, school holidays are here so we’ve tried to get out of the house as much as possible. The kids also had friends over on Monday and Tuesday, which was a lot of fun. We made smoked salt mozzarella cheese (you can get the recipe here) and while I was busy shooting for clients on Wednesday, Liana made strawberries and cream gummies. Zac, too din’t want to miss out on all the cooking action and volunteered to help cook dinner. Most of the recipes we used were from the book , so he was very excited and had a few extra slices of steak while he cooked, we call them the chef’s bonuses.
Today, after getting home from the #BrightPinkLipstickDay fundraiser at the gym for which we made the Cashew Cheesecake Squares, we kicked off our shoes and with the wind blowing a gale, we’ve huddles up inside with cups of tea, blankets and a steamy bowl of this Thai-inspired sweet potato and lentil soup that’s a little on the season’s edge.
Topped with crunchy, diced Apple and cubes of creamy avocado it is as comforting as it is fresh. I think you’ll love it.
Sweet Potato & Lentil Soup with Apple and Avo
For the Soup:
- 1 tablespoon olive coconut or macadamia oil
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 1 large orange sweet potato peeled and chopped roughly, kumara
- 1/2 cup dried split red lentils
- 1/2 bunch fresh coriander
- 1 teaspoon ginger powder
- 4 cups vegetable stock or chicken stock
- pinch salt
- 1 small red or green apple diced finely
- 1 small avocado peeled and cubed
- 2 teaspoons olive oil
- freshly ground black pepper
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring frequently, for 3 minutes or until the onion softens slightly.
- Add the sweet potato, lentils and stock to the pan, and stir well to combine. Increase heat to high and bring to the boil. Reduce heat to medium and cook, covered, stirring frequently, for 20-25 minutes or until the lentils are tender. Blend using a stick blender until smooth.
- To serve, divide between serving bowls and top with diced apple and avocado. Drizzle with a little extra olive oil and season the lot with black pepper.