Recipe: Squash, Sweet Potato and Beetroot Winter Warmer

Ingredients

Half a medium-sized butternut squash – cubed and boiled

Half a medium-sized sweet potato – cubed and boiled

Two x medium-sized beetroot – peeled, cubed and boiled

One medium carrot – chopped and heated for 3-4 minutes

One tablespoon of miso paste

Two-three cloves of garlic – finely chopped

One medium-sized red onion – chopped

One small piece of ginger – chopped finely

Half a cup of red lentils – soaked in advance

Half a cup of sweetcorn

Half a handful of fresh coriander leaf – torn (and some more to garnish)

Turmeric (to taste)

Cayenne Pepper (to taste)

A pinch of black pepper

Nutritional yeast flakes to sprinkle in the mix, and some more to garnish

Fresh green chili – chopped to garnish on top

Approx. one cup of water, or more if you prefer a thinner soup

Coconut cream block (optional) – cut 1-2 tablespoons and heat until liquid

Steps

Chop butternut squash, sweet potato and beetroot. Cube and boil until soft.
Chop and add the carrot to the pan for 3-4 minutes.
Drain and refill the pan with boiling water.
Add the miso, nutritional yeast, coriander leaf, garlic, ginger etc. and reheat.
Simmer on a low heat for 15-20 minutes.
Cook lentils and rinse, to cool in a pan.
Take the soup ingredients off the heat and blend until smooth.
Pour back into a pan and add the lentils and sweetcorn.
Gently heat and stir.
Serve with green chilli, coriander and nutritional yeast flakes for garnish.