Nutrition Facts
6 servings
6
Recipe for Butternut Squash and Red Lentil Soup with Spices
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This soup flows like nectar down the throat. A marvel of good vegetables to which red lentils add an incomparable consistency and creaminess. And a bowl of this soup makes for an ideal and complete meal for an evening!
Ingredients
½ Organic long butternut squash
1 Organic onion
5 cloves Organic garlic
1 Golden ball turnip organic
1 Organic golden potato
5 Organic carrot
2 Celery
150 Organic red lentils
1 Organic vegetable broth
1 Ginger (4 cm pieces)
1 Curry
1 Cumin
1 Paprika
1 4 spices
Olive oil
15 Liquid cream
Salt
Directions
1
Peel and then cut the half squash into cubes. Peel and chop the onion into pieces. Peel the garlic cloves, cut them in half, and remove the germ. Peel the turnip and potato and cut them into wedges. Peel the carrots and cut them into pieces. Peel the ginger and cut it into slices.
2
Sauté the onion, garlic, and spices in a pot with olive oil. Add the pieces of squash, turnip, and carrots to the pot and stir for a few minutes over medium heat.
3
Lower the heat, add the red lentils, potato, and celery. Cover with one and a half liters of water and add the broth cube. Let simmer covered until the vegetables are tender. Blend the vegetables using an immersion blender. Season with salt.
4
To finish, pour the soup into bowls and add a little liquid cream. Enjoy it hot with toasted croutons in butter. BON APPETIT!
Ingredients
Ingredients
½ Organic long butternut squash
1 Organic onion
5 cloves Organic garlic
1 Golden ball turnip organic
1 Organic golden potato
5 Organic carrot
2 Celery
150 Organic red lentils
1 Organic vegetable broth
1 Ginger (4 cm pieces)
1 Curry
1 Cumin
1 Paprika
1 4 spices
Olive oil
15 Liquid cream
Salt
Directions
Directions
1
Peel and then cut the half squash into cubes. Peel and chop the onion into pieces. Peel the garlic cloves, cut them in half, and remove the germ. Peel the turnip and potato and cut them into wedges. Peel the carrots and cut them into pieces. Peel the ginger and cut it into slices.
2
Sauté the onion, garlic, and spices in a pot with olive oil. Add the pieces of squash, turnip, and carrots to the pot and stir for a few minutes over medium heat.
3
Lower the heat, add the red lentils, potato, and celery. Cover with one and a half liters of water and add the broth cube. Let simmer covered until the vegetables are tender. Blend the vegetables using an immersion blender. Season with salt.
4
To finish, pour the soup into bowls and add a little liquid cream. Enjoy it hot with toasted croutons in butter. BON APPETIT!
Notes
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ppvleo
you can only taste the spices
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