There is always something comforting about home-made soup. Quick and easy thanks to pressure cooking, this plant-based Carrot, Ginger & Lentil soup is perfect for the cooler months as it is packed with anti-inflammatory medicinal properties. This generous recipe is a great way to have your daily dose of veggies and takes only 15 minutes to cook which makes it perfect especially for those who are time-poor.
Serves: 6
Time: 25 minutes
Recipe by: Rosie Mansfield
Ingredients:
3 tbsp extra virgin olive oil
1 brown onion chopped
3 cloves garlic roughly chopped
1 tbsp ginger fresh, grated
1 tsp turmeric fresh, grated
1 tsp black pepper ground
1 tsp salt
500g carrots, grated
2- 2.5L vegetable stock
1 cup dried red lentils
To serve:
Coconut yoghurt
Tamari pumpkin seeds
Coriander
Method:
In the Tefal ClipsoMinut' Perfect Pressure Cooker, sauté the onions in extra virgin olive oil for 2-3 minutes. Add garlic, ginger, turmeric, carrots and lentils. Cook for 2-3 minutes. Pour over stock and season with salt and pepper.
Pressure cook for 10-15 minutes.
Puree the soup with a hand blender.
Serve with some dollop coconut yoghurt, tamari toasted pumpkin seeds and coriander.
This recipe is cooked using the Tefal ClipsoMinut' Perfect Pressure Cooker. To know more about the product, please click here.
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