Sunshine Soup Recipe: My Winter Weather Pick-You-Up

It’s dark, cold, depressing and miserable.  We get it.  But you CAN feel better, without wrecking the diet.

kirsty-sunshine-soupIs there any better way to spend a cold winters day than with a hot soup? I think not. My sunshine soup is brightly coloured because it’s packed with sunshine-bright veg, but it doesn’t compromise on flavour.

Make a big pot and tuck up with a great book, under a blanket.  Enjoy.


1 pumpkin (or large butternut squash if not in season), cubed

1 swede cubed

2 carrots chopped

150g red lentils

750ml of chicken stock (vegetable is fine if you’re having a green day)

2 large potatoes peeled and chopped

1 stick of lemongrass

1 handful coriander (coarsely chopped)

1 tablespoon of ground cumin

1 red chilli finely chopped

1 tin of coconut

Juice of 1 lime

Seasoning to taste

Sour cream to serve


In a large pan simmer the veg and lentils (not forgetting to rinse them) together with the lemongrass stick and the spices, in the chicken stock for up to 1 hour.

Once all the veg are soft and lentils cooked through, remove the lemongrass stick, blending the remaining veg to a puree consistency and return to a low heat.

Add the coconut milk, lime and coriander and simmer for no longer than five minutes.

Serve in a deep bowl garnished with some grated lime, chilli, remaining coriander and a splodge of soured cream.



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