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