Serves: 6

INGREDIENTS:

·      1 tb EVOO

·      1 onion, roughly chopped

·      500g butternut pumpkin, peeled and roughly chopped

·      1 large sweet potato, peeled and roughly chopped

·      4 carrots, peeled and roughly chopped

·      500ml chicken stock

·      1 granny smith apple, peeled and roughly chopped

·      1 cup red split lentils, rinsed and drained

·      ¼ cup fresh chives, chopped

·      1 tsp turmeric

·      ½ tsp ground cumin

METHOD:

1.    Heat EVOO in a large pot no the stove. Add onion and cook for a couple of minutes or until it starts to brown. Add pumpkin, sweet potato and carrots and cook for 5 minutes

2.    Add chicken stock and top up with water until all veggies are just covered. Bring to the boil, then cover and reduce the heat. Cook for 30 minutes.

3.    Add apple, lentils, chives and spices. Replace the lid and cook for a further 15 minutes or until all ingredients are soft.

4.    Remove from heat and leave cool slightly

5.    Using a stick bender, blend soup until smooth

Recipe provides 1333kj, 14g protein, 5g fat, <1g saturated fat, 50g carbohydrate and 266mg sodium per serve