‘Heal Me’ Soup

Ingredients

• 1 white onion 
• 2 medium carrots, peeled 
• 2 sticks of celery 
• 1 red pepper 
• 2 sweet potatoes, peeled 
• ½ butternut squash 
• 1 tablespoon smoked paprika 
• 4 cloves garlic, crushed 
• 1 thumb-sized piece of ginger, chopped 
• 650 ml vegetable stock 
• 200 g red lentils 
• salt and pepper to taste 

Method

Chop the vegetables and heat up a pan with a little oil.   

Add the onion, carrot and celery and cook for 2 minutes. Add the garlic, ginger, red pepper, butternut squash, sweet potatoes and the smoked paprika, cook for another 2 minutes then add the lentils and cover with the stock.  

Cook on a medium heat with the lid on for 20 minutes, stirring occasionally.   

Remove from the heat and cool slightly before blending the soup until smooth. If you prefer a chunkier soup, feel free to pulse the soup instead of blending it, until it reaches the desired consistency. Season to taste.  

Top the soup with dairy-free cream, chilli oil, chopped fresh herbs, crispy onions and serve with seeded bread.