Recipe of the week: Lentil, Quinoa, Bean & Pumpkin SoupIngredients

2 tbs. coconut oil

1 onion (finely diced)

½ to 1 tbs. fav. curry blend

600g pumpkin

Approx. 250g sweet potato

600ml vegetable stock

Pepper & a pinch of Himalayan salt

1 cup lentil, quinoa & bean soup mix *


Finely dice the onion and set aside. Peel and dice the pumpkin and sweet potato.

In a large pot, gently cook the onion in the coconut oil until it becomes a light golden colour. Add the curry blend and cook for just a minute. Then add the pumpkin, sweet potato and vegetable stock, cover and simmer on a low heat for about 30 minutes, or until the vegetables are soft.

In a separate pot, cook the soup mix as per the instructions on the pack, depending of the mix used. * Drain once cooked and set aside.

Then once your vegetables are soft, using a stick blender and in the same pot to save on washing up, blend until smooth. Have a little taste at this point and add salt and or pepper to your liking.

Serve up, spooning some of the soup mix into the centre as pictured, with a little parsley for garnish.

*I used a McKenzie’s Superblend Protein. Lentils or other soup mix would work fine too. Make sure you follow the instructions on the pack whatever you use.


Hope you enjoy this one as much as I do. I love it!Shaz

Don’t forget to share this via , Google+, Pinterest and LinkedIn.