Pureed soups such as this one are such a quick and easy dinner with you’ve got a Thermomix or thermo cooker - dinner served in less than 30 minutes! Not to mention only a TC bowl, knife and chopping board to clean up. The lentils give the soup a real heartiness and the harissa offers a spicy kick – no one will notice it also happens to be vegan.
Wanting a way to keep dinner warm while you put your Thermo to good use elsewhere? Perhaps you’re cooking a dessert for later, steaming rice or veggies to accompany dinner or whipping up a smoothie for breakfast the next morning? Transfer your soup / curry / stew / risotto / pasta / dinner to a food warmer where it will stay piping hot for hours! Click here to see our favourite.
Serves 4
+ vegetarian
+ gluten free
+ dairy free
+ vegan
+ egg free
+ soy free
+ nut free
Ingredients
1 brown onion, peeled and halved
2 garlic cloves, peeled
30g olive oil
700g sweet potato, peeled and cut into 2cm chunks
150g red lentils, rinsed
600g water
400g can coconut milk
50g stock concentrate
30g harissa paste
2 tsp ground cumin seeds
2 tsp ground coriander seeds
Fine salt, to taste
Bread, to serve
Method
- Place onion and garlic in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add olive oil, saute for 5 minutes, 100°C, speed 1.
- Add sweet potato, lentils, water, coconut milk, stock concentrate, harissa paste, cumin and coriander, cook for 20 minutes, 90°C, speed 2.
- Puree for 30 seconds, slowly increasing from speed 1 to 9. Taste for seasoning and add salt as needed to bring out the flavours.
Serve with additional harissa paste or chilli flakes and crusty sourdough.
As we move deeper into winter replace sweet potato with carrot to keep with seasonal eating.
