CARROT, LENTIL AND FENNEL SEED SOUP

October 10, 2019
Serves: 2-3
Prep Time: 20 minutes

METHOD 1 (requires soup maker, I use the #morphyrichardssoupmaker @morphyrichardsuk)

  1. Place all the ingredients in the soup maker and press go!
  2. While the soup is cooking put the beans and mushrooms in a frying pan with a little extra virgin olive oil and the garlic and fennel seeds. Sauté the mix for three to four minutes, until the mushrooms are cooked through.
  3. Once the soup has cooked through, pour into bowls and pile the sautéed mushrooms and beans on top.

METHOD 2 (no soup maker)

  1. Place the turmeric, cumin and mustard seeds into a pan with a small amount of extra virgin olive oil and sauté for 1-2 minutes, until fragrance starts coming out. Add in the rest of the ingredients and cook on a high to medium heat with a lid on for 15 minutes.
  2. While the soup is cooking put the beans and mushrooms in a frying pan with a little extra virgin olive oil and the garlic and fennel seeds. Sauté the mix for three to four minutes, until the mushrooms are cooked through.
  3. Once the soup has cooked through, place in a blender or use a hand blender until desired consistency is reached.
  4. Pour the soup into a bowl and pile the sautéed mushrooms and beans on top.

Ingredients

  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp mustard seeds
  • 6 carrots, chopped
  • 4 tsp mixed herbs
  • 2 garlic cloves, crushed
  • 50 g red lentils, soaked and cooked
  • 12 tbsp. coconut milk
  • 500ml filtered water

 

For the topping

  • 1 can of beans, drained and rinsed
  • 8-12 chestnut mushrooms, finely sliced
  • 2 garlic cloves, crushed
  • 1 tbs fennel seeds

Feel free to share all your lovely creations with me on instagram @jennifermedhurst or twitter @jennmedhurst

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