Turmeric, Pumpkin and Lentil Soup

 Serve 3 to 4

Ingredients

1 brown onion, diced

3 garlic cloves, finely chopped

2 stalks of celery, diced

1kg of pumpkin, skinned and chopped

2 teaspoons of cumin

2 teaspoons of coriander seeds

1 tablespoon of turmeric powder or paste

1 teaspoon of Celtic or Himalayan salt

2 tablespoons of tamari or shoyu

1 cup of red or orange lentils

1 litre of vegetable stock or broth or water

½ cup of coconut cream (optional – but yummy)

Method

1. Pre-soak lentils overnight to break down its anti-nutrients. After soaked, place in a colander and wash several times.

2. In a separate pan, sauté onion, celery and garlic with a little water or stock and when soft add cumin, coriander seeds, turmeric, tamari and Celtic salt and chopped pumpkin. 

3. Add the lentils, water or vegetable/chicken stock, bring to the boil and then simmering for twenty minutes or until cooked. Add a little black pepper and more celtic salt to season. 

4. Divide the soup into bowls and serve with mint leaves and turmeric.

Superfood Powers

Pumpkin is super rich in skin beautifying vitamins & minerals like Vitamin A,C,E, magnesium, iron and zinc. Lentils contains important nutrients that can strengthen collagen, protect against dangerous free radicals and hydrate the skin, hair and nails.