This soup is firm a favourite in many households.
- 500ml hot chicken stock (use 2 stock cubes and 500 ml boiling water)
- 500ml water (2 c)
- 2 medium butternut (1 kg)
- 1 large sweet potato, peeled and cubed (500g)
- 2 large green apples, grated
- 1 large onion, grated or chopped finely
- 185ml split lentils (red) (¾ c)
- 5ml curry powder (1t)
- 1 orange, juice and zest (grated peel)
- 150 ml plain, low fat yoghurt
- grated nutmeg
- Pour the chicken stock and water into a very large saucepan.
- Peel and cube the butternut and sweet potato.
- Peel and grate the apple and onion or chop finely.
- Add the cubed butternut, sweet potato, green apples, onion, split lentils and curry powder to the stock and water and cook until soft, for about 45 minutes.
- If using the orange, peel the zest off half the washed orange (or grate the orange peel) and then squeeze out the juice. Set aside.
- Cool the soup slightly and then liquidize to desired consistency using a hand held processing stick, adding the juice of the orange and a little skim milk if too thick.
- Pour the soup back into the saucepan and add the orange zest or orange peel and then heat through gently. Add water if the soup is too thick.
- Serve in hot soup bowls with a swirl of low fat plain yoghurt (1T per person) if desired. Add a sprinkling of nutmeg.
Makes about 1 litre.
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