Sweet potato, red lentil and kale soup

This hearty soup is a great addition to the weekly menu. Packed with 20 g of plant protein per serve with only 1500 kJ per serve, this healthy soup has 5 serves of vegetables.

Ingredients - serves 8

• 250 g of sweet potato - roughly chopped into 20 cm cubes

• 2 large onion - finely chopped

• 2 large stalks of celery - sliced

• 2 large carrots - diced

• 2-3 cloves of garlic - finely chopped

• 8 cups of homemade stock

• 1 tbsp of sunflower oil

• 2.5 cups of dried red lentils

• 20 g ginger

• 1 tsp of cumin

• 20 g of fresh coriander

• 4 cups of fresh kale

• 1 tsp of iodized salt

• 8 teaspoons of pumpkin seeds

Heat oil in large soup pot. Add onion, garlic and ginger to pot and cook over medium to low heat and stirring occasionally until soft. Add remaining vegetables (except for kale) and cook for a couple of minutes until soft.. Pour in stock. Rinse lentils and add to pot. Cook for for 30-40 minutes until desired texture. Blend soup until smooth. Add back to pot and add kale, cook for a further couple of minutes. Stir through fresh coriander. Serve with a sprinkle of sunflower seeds and a small wholegrain roll or my homemade sesame bread

Energy 1500 kJ; Protein 23.4 g; Carbohydrate 39.2 g; Fat 10 g; Sat. Fat, 1.4 g; Sugar 8,7 g; Sodium: Dietary Fiber 13,3 g; vegetable serve 5