Lentil and Carrot Soup with Cavolo Negro

Lentil and carrot soup with cavolo negro

Welcome to Your Recipe FriYay! Every Friday, I will be posting a new recipe.
Because it’s Veganuary this month I will post vegan recipes. I’m not advocating veganism but instead the consumption of more fruit and vegetables.

On cold winter days, a soup can be so comforting, delicious and nutritious. The good thing about soups is also that you can cook a big batch, put in the fridge or freezer and then becomes your "fast food" for those days when you arrive late home and there isn't match time for cooking. This way you can guarantee that you will have a healthy, nutritious and comforting meal.

Ingredients

• 5 Carrots
• ½ butternut squash
• 2 celery sticks
• 2 small onions
• 3 garlic cloves
• 6 Vine tomatoes
• 1 cup of red split lentils
• 1 handful leaves of black kale (cavolo negro)
• 1.5Lt water
• Seasoning: 1 tbsp olive oil, salt, paprika, cumin, curry powder, turmeric powder
• Optional: mixed seeds

Method:

1. Wash, peel and cut all the vegetables.
2. Sweat the onion with olive oil and little water, add and cook the species.
3. Add boiling water and all the vegetables apart from the kale.
4. Once the vegetables are cooked, blend to a pure.
5. Add the kale and let it cook. Season with a drizzle of olive oil.
6. You can add 1 tsp of mixed seeds per plate for extra nutrition.

Suggestion: you can add chopped boiled to enrich the flavour and the nutrition.

Enjoy! :)