Sweet Potato, Squash and Red Lentil Soup

Serves 8

This is a big vat of soup which is simple to make but warming on these cold days. It is lightly spiced, packed full of vegetables and pulses and when blended has a lovely and smooth, almost velvety consistency.

The soup is gluten-free, dairy-free and vegan so it is suitable for a range of diets and is also fairly low on calories too (I worked it out to be below 200 calories a portion).

• Ingredients:
• 2 tbsp oil
• 1 white onion, peeled and roughly chopped
• 1 tbsp ground cumin
• 1 tsp ground ginger
• 700g sweet potato, peeled and roughly cut into large dice
• 400g butternut squash, peeled and roughly cut into large dice
• 250g red lentils
• 2 litres vegetable stock
• Salt and pepper to taste

Step 1: Heat a large pan on a medium heat and add the oil and onion. Cook for about five minutes, stirring frequently.

Step 2: Add the spices and stir, cook for about 30 seconds and then add the vegetables, lentils and stock.

Step 3: Bring to a simmer and then cover with a lid and cook until the vegetables are softened and the lentils are soft (about 25-30 minutes).

Step 4: Blend until smooth and then season to taste.