Monday, May 28, 2012

Moroccan Pumpkin Soup

This is one of my favorite soups for many reasons.  Aside from being budget friendly, it is sustaining, immune boosting and hormone balancing.  Enjoy!

 Serves 6
Eat Your Way ToBetter Health

1/3 cup olive oil
1.5 liters vegetable stock
1 leek, (white part) thinly sliced
3 cloves garlic, finely chopped
1 cinnamon stick
3cm piece ginger, peeled, thinly sliced
1 tsp cumin seeds
1 sweet potato peeled, coarsely chopped
1.5kg butternut pumpkin, peeled, seeded, cut
into pieces
1/3 cup red lentils
Juice of 1/2 lemon
Coriander sprigs to serve
2 tsp salt

1. Heat oil in a large saucepan over lowmedium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add sweet
potato, pumpkin and red lentils. Stir to coat in onion mixture.

2. Add stock and bring to the boil, then simmer for 50 minutes or until lentils are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process in a food processor or blender until smooth. Return soup to pan and reheat over medium heat.

Serve topped with coriander sprigs.