This satisfying vegan soup provides a rich source of fibre & nutrients to keep you warm & well during these lingering cooler months.

This soup is milk, egg, soya, nut, fish, sesame, wheat and gluten free.

Servings: 4-6

Total Time: 30 Minutes

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• 1 stick of celery, diced
• ¼ teaspoon smoked paprika
• ¾ teaspoon ground cumin
• ½ teaspoon chilli flakes
• 4 cups of vegetable broth
• ⅓ cup red lentils
• 1 cup chopped up butternut
• ½ teaspoon dried thyme
• 1 can chickpeas, drained and rinsed
• salt & pepper to taste

INSTRUCTIONS

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally until soft. Add the garlic, carrot, celery, smoked paprika, cumin and chilli flakes, stirring frequently so the garlic doesn’t burn.
2. Add the broth, chopped butternut, red lentils, thyme, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
3. Add the chickpeas, cover the pot and cook for a further 10 minutes.
4. Transfer half of the soup to a blender and purée until smooth.  Add the puréed soup back to the pot and stir.
5. Serve with crusty bread or naan.
6. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.