Creamy double lentil, spinach and nutmeg soup
½ cup | Red lentils rinsed |
1 tablespoon | olive oil |
1 clove | garlic peeled and minced |
1 | onion peeled and sliced |
2 | carrots peeled and sliced |
1 | medium potato peeled and diced into small pieces |
2 pints | organic vegetable stock |
1 teaspoon | organic nutmeg |
¼ teaspoon | organic cumin powder |
¼ teaspoon | organic turmeric |
Steenbergs perfect salt blend | |
½ teaspoon | lumi lime powder |
200g | fresh spinach washed |
1 teaspoon | butter or dairy free vegan block |
1 cup | cooked organic green lentils or speckled lentils |
Courgettes make a great soup but they don't have a powerful enough taste on their own, rocket and lemon adds that zestiness and peppery sharp taste which makes all the flavours work well together producing a very tasty soup
This recipe is like a friend to one of our recipe developers, Sally! As she has been advised not to...
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