With the change of seasons comes great days for soup! Here’s another favourite.
1 large onion, chopped
2 cloves garlic, crushed
1 Tbsp tomato paste
1 tsp ground cumin
1/4 tsp ground black pepper
1/8 tsp chili powder
1 quart chicken broth (no salt added)
1 cup red lentils, washed
1 large carrot, diced
2 Tbsp lemon juice
Heat a little olive oil in a large pot. Add the onion and garlic and cook until soft. Add the tomato paste and spices and stir, cook until fragrant – about two minutes.
Add the broth, lentils and carrot. Bring to the boil over high heat, then cover and reduce the heat to medium low. Simmer until the lentils are soft, which will be around 30 minutes.
Use an immersion blender to puree to desired consistency, then add in the lemon juice.
My daughter is a big fan of dipping – so bits of whole wheat toast dipped in soup is a winner in her books!
1 butternut squash (approx 2lbs)
3 Tbsp unsalted butter
1 diced onion
2 cloves garlic, minced
1/4 tsp ground ginger
1 Tbsp curry powder
1 tsp salt
4 cups no salt added/low sodium chicken broth
2 apples or pears, peeled, cored and diced
Preheat oven to 375F. Cut squash in half lengthwise, and remove seeds & membrane. Place squash cut side down on a rimmed baking sheet lined with parchment paper. Roast around 45 minutes, until soft, and scoop out flesh from the peel. Discard peel.
Melt butter in a large pot over medium heat. Add onion, garlic, salt, ginger, and curry powder,cook until the onion is soft. Add broth and bring to the boil,then add squash and fruit. Simmer around 30 minutes.
I use an immersion blender to puree this, however you could also use a standard blender. Immersion blenders are so handy though and take up hardly any space in the kitchen!
I freeze this soup in batches and then just pull out a bag for a quick and easy lunch. One batch makes around 8 toddler sized portions.