Kumara, Lentil & Coconut Soup
Prep time
Cook time
Total time
Author: Wick Nixon
Recipe type: Soup, Dinner
Serves: 4 cups
Ingredients
- 1 T coconut oil (I use Tanna Farms)
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 t ginger, finely chopped
- ¼ c brown lentils (dried)
- 450gm kumara, peeled and cut into small chunks
- 2 c chicken stock
- 1 c coconut cream
- ½ t salt
- a good grinding of black pepper
Garnish
- coconut thread, toasted
- grated lime zest
- coriander leaves
Instructions
- In a large pot, melt the coconut oil over a medium heat. Add the onion, garlic and ginger and cook until soft. Add the lentils, kumara and chicken stock, cover and bring to a gentle boil. Reduce to a simmer and cook for 25 minutes until the kumara and lentils are completely soft. Add the coconut cream and then puree until smooth using a stick blender. Season with the salt and pepper.
- Garnish with toasted coconut, grated lime zest and coriander leaves, and serve while hot with crusty wholegrain bread.
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