Winter has arrived in Melbourne! It’s been chilly, rainy and windy. The sun made an appearance today which was lovely but the air was still cold – perfect time for soup and this one will warm the cockles of your heart!
With all the lovely warming spices and the added burst of peppery Tabasco sauce this soup is warming from the inside out!
What you will need:
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, crushed
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon garam masala
1 litre (4 cups vegetable stock)
250 ml (1 cup) water
1 bay leaf
185g (1 cup red lentils)
450g (1lb) butternut pumpkin (peeled and cut into 1 cm ½ inch) cubed
400g can chopped tomatoes
2 zucchini – but in half lengthways and sliced
200g broccoli, cut into small florets
1 small carrot, diced
80g (1/2 cup) peas – fresh or frozen
250g (1cup) thick soy yoghurt
1 tablespoon chopped coriander leaves
1 garlic clove – crushed
3-4 dashes Tabasco Sauce
What to do:
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes or until soft and lightly golden. Add the curry powder, cumin and garam masala and cook for 1 minute or until spices are fragrant.
Add the stock, bay leaf, lentils and pumpkin. Bring to the boil, then reduce the heat to low and simmer for 10-15 minutes or until the lentils are tender, Season well.
Add the tomatoes, zucchini, broccoli, carrot and 500 ml (2 cups) water and simmer for 10 minutes or until the vegetables are tender. Add the peas and simmer for 2-3 minutes.
To make the spiced yoghurt, place the yoghurt, coriander, garlic and Tabasco in a small bowl and stir until combined. Dollop a spoonful of the yoghurt on each serving of soup and garnish with a sprinkle of coriander leaves.
Serve with bread – crusty bread or maybe even naan bread – can’t go wrong really!