Today we’re whipping up a fragrant, plant-based soup for Veganuary! It’s low-effort, surprisingly quick and is really hearty and delicious. Let’s get into it…
INGREDIENTS
Filling
Sweet potato
Red lentils
Aromatics
Ginger
Garlic
Lemograss
Spices
Cumin
Turmeric
Base
Coconut milk
Vegetable stock cube
Peanut butter
TIPS
This is such a simple recipe and any variation in the size of your sweet potato or the consistency of your puréed mix can be adjusted with boiling water. I personally like to keep my soup as rich, hearty and flavour-packed as possible, but if you need to get your mileage out of this recipe, it can be made more fluid. Personally, I find this filling enough on its own, but if you do water it down a little, you might want a side with this. The coconut milk makes this super creamy without any dairy products.
Sweet Potato, Lentil and Coconut Soup
Soup
Ingredients
- 2 garlic cloves (chopped)
- c.3-4g of ginger (chopped)
- 1 sprig of lemongrass (c.2g) (slice half of it, chop the other half)
- 1 medium sweet potato (peeled and diced)
- 100g of red lentils (rinsed thoroughly with cold water)
- 1 tsp of cumin
- 1 tsp of turmeric
- Olive oil (for cooking)
- 1 vegetable stock cube
- 1 tin (400g) of coconut milk
- Coconut oil for cooking
- 50-100ml of boiling water
- 1 sprig of coriander (c.1g) (stems removed)
- Salt and pepper to taste
- An accompaniment
Directions
- Preheat the oven to 160C
- Add the sweet potato cubes to an oven dish with some melted coconut oil and salt and pepper to taste – oven bake for 25 minutes, tossing halfway through
- Over a low-medium heat, melt some more coconut oil and add the chopped garlic, ginger and lemongrass, pan fry for 3-5 minutes until fragrant in a lidded, wide-based pan
- Add the spices and lentils, then 100ml of cold water, cover and cook for 5 minutes
- Boil the kettle in the meantime
- Add another 100ml of cold water to the lentil mixture, along with the peanut butter and crumble over the vegetable stock, stir, cover and cook for a further 10 minutes until the water is absorbed and the lentils are cooked
- Remove the sweet potato from the oven once it’s soft and baked and allow to cool for a few minutes
- Blend together the lentil mix and sweet potato to form a purée
- Over a low heat, add 1/3 of coconut milk to your pan and the purée, mix or whisk together and repeat this until all the coconut milk has been added
- Adjust the consistency with boiling water, if needed, and season further if required
- Serve topped with the raw lemongrass slices and coriander leaves
Let me know if you try this rich and fragrant soup for Veganuary!
Here’s the method video for you:
But First, Food 
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