Friday, 21 March 2014

Recipe for the Weekend: Spiced Carrot and Green Soup

Although it’s coming into the spring, we still can crave those warming meals to savour us from the miserable Sheffield weather that this crater of a city is notorious for.

Those nights when you want to just whack something in the microwave and have a bit of a nice healthy meal as well can be created with this gem. If you double this recipe, then freeze a fair few batches, and just use them whenever you’re on a lazy day.

Stock this up with greens if you want to add a few more of those five a days too, such as the iron rich kale – a super food rated by nutritionist’s worldwide. It has vitamins, iron and fibre which all help you to maintain that healthy digestive system vital to keep energised, and its cheap! A students dream! And of course, carrots - to let you see in the dark…

You will need…
1tsp Cumin
Pinch of Chili Flakes
1tbsp Olive Oil
300g Carrots (chopped)
Handful of Kale (optional)
70g Red Split Lentils
500ml Vegetable Stock
2tbsp Low Fat Natural Yoghurt

And to make this you should…

Fry off the cumin and chili flakes until the aromas of the spices are fully loaded and circulating you kitchen.

Next, add the olive oil and add the chopped carrots and kale if you’re using it and stir round for a bit until they have a slight golden colour to them.

Now add the vegetable stock and the lentils and leave to simmer for 10 – 15 minutes. Another indicator that it’s all ready is the swelling of the lentils.

If you have a blender, whiz it all together until smooth or lumpy – your choice. When this is done stir in some natural yoghurt, and voila!

Serve it with nice warm bread that’s buttered, a pita or even a naan is wonderful. You can even sprinkle some chili flakes that have been toasted on top to add that extra kick!

By Harriet Morgan

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