High Alkaline Red Lentil, Sweet Potato & Coconut Soup
Yep, I’m that confident! I have been tweaking and perfecting this soup for weeks, and I am now confident it is going to be “2021 Soup of the Year”. It is delicious, filling-yet-light, warming, satisfying and, can be tweaked to suit all tastes.
Full of alkalinity and very anti-inflammatory too, I absolutely love it. Simple, quick, easy, delicious – how it should be.
The wonderful antioxidants of vitamin A & C, plus the alkaline minerals such as manganese from the sweet potatoes, the potent anti-inflammatory turmeric, the detoxifying coriander, and the anti-viral garlic (plus more) – this soup packs a nutritional punch too.
As you can probably tell, I love it. And I hope you do too!
Alkaline Recipe of the Week: Red Lentil, Sweet Potato & Coconut Soup
300 g sweet potatoes
1 red onion
1/4 tablespoon cumin seeds
1/2 teaspoon ground coriander
2 cloves of garlic
½ a bunch of fresh coriander
60 g red lentils
500ml litre organic vegetable stock
1/2 can of coconut milk
Optional: 1 fresh red chilli
1) Start by preheating the oven to 180ºC/350ºF/gas 4 and cut the sweet potatoes into around 1-inch chunks, then peel and cut the onions into 2cm-thick wedges.
2) Put a tablespoon of coconut oil into a large bowl with the cumin, ground coriander and a pinch of salt, and then add the veggies, mixing with your hands to make everything nicely coated.
3) Transfer this to a baking tray and roast for around 40 minutes.
4) While this is roasting, chop the garlic. Pick the coriander leaves from the stalks and separate, and then finely slice the coriander stalks.
5) In a large saucepan, on a medium to low heat, gently warm some coconut oil and then sauté the garlic and coriander stalks for a minute and then add the lentils, and make sure everything is well coated in oil.
6) Warm the vegetable stock and then add this to the saucepan, followed by the coconut milk, and then cook this for 20 minutes, until the lentils are cooked and starting to break down. This should take around 20 minutes.
7) By now the roasting vegetables should be ready, so remove them from the oven and put them into your saucepan, and add the coriander leaves, and simmer this for another 2-3 minutes.
8) Now transfer to your blender and blend as rough or smooth as you like, and squeeze in some lemon juice to taste.
9) If you’re using the red chilli, finely slice this and add a little (you can add it per bowl if not everyone likes the spice!)
10) Serve in bowls with a few extra coriander leaves on top, and a drizzle of your favourite oil.
This is a superb soup to have all year round, and I truly hope you love it. It will keep in the fridge for 4-5 days, and in the freezer for months on end.