- 4-6 carrots
- 1 small sweet potato
- 1 orange or yellow bell pepper
- 150g-200g/6-8oz butternut squash
- 2 sticks of celery
- 1 onion
- 1 clove of garlic, chopped
- 1litre/1¾ pt hot vegetable stock (made with a stock cube)
- 25g/1oz dried red lentils
- 1 tsp ground coriander
- ¼ tsp turmeric
- black pepper to taste
- fresh chopped coriander/cilantro to serve
Fry the onion in 1 tbsp olive oil, until soft.
Add all of the other veg and the spices to the pan and sauté for 5 minutes.
Pour in the stock and bring up to the boil.
Reduce the heat and simmer for around 20-30 minutes, or until all the vegetables are soft.
Liquidise in a blender until smooth.
Suitable for freezing.
Alternative: Make a smaller quantity of soup, using water instead of stock and omitting the pepper, for a tasty baby-food. Leave the vegetables in chunks, mash or purée depending on the age of your baby.
This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.