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Flu Fighting Soup

Spiced butternut, lentil and coconut soup
Course dinner, lunch, Soup
Prep Time 5 minutes
Cook Time 29 minutes
Total Time 34 minutes
Servings 4
Calories 438kcal

Ingredients

Roasted Veggies

  • 1 large Red Bell Pepper, cubed
  • 1 med (around 500 g) Butternut Squash, Peeled and Cubed
  • 1 tbsp Olive Oil
  • 1 tsp Flaky Sea Salt

Soup

  • 2 tbsp Coconut Oil
  • 1 med Onion, diced
  • 6 cloves Garlic, minced
  • 1 tbsp Ginger, minced
  • 1 tbsp Garam Masala
  • 2 tsp Turmeric
  • 1 can (400 mL) Coconut Milk
  • 500 mL (2 cups) Vegetable Stock (I used 2 oxo cubes)
  • 1 can Lentils, drained and rinsed. see recipe notes if cooking your own lentils.
  • 150 g Frozen Spinach
  • 1/2 med Lime, juiced

Instructions

Roasted Veggies

  • Pre heat the oven to 180 degrees C / 360 degrees F
  • Toss the cubed butternut squash and red pepper in the olive oil and flaky sea salt in an oven roasting dish.
  • Put the roasting dish in the middle of the oven for 30-40 minutes. Check on them after 20 minutes and give them a mix to ensure they cook evenly.

Soup

  • While the veggies are roasting, start on the soup.
  • Add the coconut oil to a large pan on a medium heat on the stove.
  • When its melted and the pan is hot, add in the diced onion. Sautee for 5 minutes until the onion turns translucent.
  • Now add in the minced ginger and garlic. Sautee for another few minutes until the garlic is fragrant.
  • Now add the garam masala and turmeric. Turn the heat down to low and sautee for another 2-3 minutes, being careful not to burn the garlic or spices.
  • Add in the coconut milk, vegetable stock, lentils and frozen spinach. Cover the pan with a lid and simmer on a low heat for 20-30 minutes, until the spinach has completely thawed.
  • When the roasted vegetables are cooked, add them into the soup along with a squeeze of lime and stir to combine.
  • Season to taste, with flaky sea salt and freshly ground black pepper.

Notes

If you're using canned lentils, drain and rinse them first. If you're cooking your own lentils, start with 75 g dried green lentils and simmer in water for 20-25 minutes. Drain and rinse before adding to the soup. 
Full fat coconut milk is recommended, but reduced fat coconut milk also works well.
If you're short on time, you can cook the butternut squash and red pepper directly into the soup (although you will lose a bit of flavour). Just add the cubed veggies to the soup when you add the coconut milk, stock, lentils and spinach and simmer until the squash is tender.