This is a lovely soup that requires minimal preparation and is one of our favourite things to pair with nice bread and have on a cooler night.
This actually started out as a pumpkin and red lentil soup recipe one of the staff at the University of Queensland staff gym kindly wrote down for me. I've been modifying it over the years, but I think the roasting is what kicked it up a notch.
So don't worry too much about how much of things are going in or even what things, because if I had stuck to the original recipe, you wouldn't have this recipe to try! Add whatever you have to use up, whether that's cauliflower, pumpkin or other kinds of sweet potato. Also with the pulses, you can experiment - I first used to make it with just red lentils, then I found the yellow split peas added a lovely additional flavour, and the mung-beans I've recently introduced to make it healthier and more substantial.
Ingredients
Info
Instructions
- Chop all the potatoes into 2cm/1 Inch sized cubes, put on baking tray. Season with salt and pepper, then cook on 180c for 30 mins (while you do the other things)
- Dice the onion fairly fine and put into large pot to dry fry on a medium to high heat
- Finely slice the cabbage and stir into pan
- Chop garlic and ginger finely and add to pan once onion and cabbage soften
- Stir in curry paste, curry powder, cumin, pepper and chilli powder, stir for about a minute
- Add canned tomato and stir through, making sure any goodness left on the pan are stirred up (deglazing)
- Add in red lentils, mung beans, yellow split peas, or whatever you went with, and stir through for another minute
- Add the water (and spinach if using), bring to a boil, and let cook until the pulses are soft, usually about 20 minutes
- Once you have eaten a couple of pulses and are happy they are cooked, take the roast veggies out and dump them in the soup, cooking for a couple of minutes.
- Take off the heat, add the oat cream, and blend roughly with a stick blender. You want about 3/4 of the roast veggies to be blended.
Notes
We usually have it with avocado and pepper on toast.
You'll note there's no extra oil used in the recipe (The curry paste will already have some oil in it). Obviously you can add some oil to the roast veggies or to the onion, but you'll be surprised how delicious this will be without oil at all.
