Sweet Potato & Lentil Soup with Apple and Avo
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
Servings: 4
Ingredients
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
To serve:
- 1 small red or green apple diced finely
- 1 small avocado peeled and cubed
- 2 teaspoons olive oil
- freshly ground black pepper
Instructions
- 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.
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