Being an anti-inflammatory diet enthusiast I get quite a few requests for more vegetarian recipes. I do eat meat but love vegetarian meals – after all, I was a vegan for 4 years and a vegetarian for 15, so I do love my veggies.
It’s probably the one thing I push the most – eat more veggies!
A soup is a great way to get a huge veggie punch and is always something satisfying, don’t you think?
This soup has the sweet flavor of pumpkin and cauliflower combined with a mild overtone of curry. Add the lentils to the mix for protein and their super filling fiber content and you have a meal that not only tastes great but nourishes your body too.
It’s also got the anti-inflammatory power of turmeric in the mix, just for that added effect. It’s a candida friendly recipe too.
- Servings: 2
- Prep time: 5 minutes
- Cook time: 25 minutes
- 1 teaspoon olive oil
- 1/2 red onion – finely diced
- 500 g (17.64 oz) pumpkin – peeled, desseded and diced small
- 1/2 cup red lentils
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon curry powder
- 1 teaspoon tamari – wheat free soy sauce
- 2 cups water
- 280 g (9.9 oz) cauliflower – chopped small
- 1.5 cups water
- 1/4 cup slivered almonds
- Heat the olive oil in a medium saucepan over medium heat.
- Add onion and sauté for 2 minutes until starting to brown.
- Add the pumpkin, lentils, spices, tamari, and 2 cups water to the pan.
- Bring to the boil, then turn down the heat and simmer for 10 minutes.
- After 10 minutes the soup will be thick and the lentils and pumpkin mostly cooked.
- Add the chopped cauliflower and the other 1.5 cups water and simmer for a further 15 minutes.
- Serve topped with slivered almonds and garnished with sprouts.
Calories 347 | Total Fat 11 g | Sat Fat 1 g | Poly: 3 g | Mono: 7 g | Total Carbs 50 g | Fiber 13 g | Net Carbs 37 g | Protein 19 g
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