Wintertime in Canada is generally a chilly experience but the opportunity to enjoy skiing or snowshoeing along frosty forest trails is worth braving the possibility of cold fingers and toes. Having a favourite soup waiting for you when you get back is a great way to help warm up.
This soup is full of a variety of wholesome vegetables along with lentils and is gently spiced for a robust flavour. Add in some naan bread and you will have all you need for a satisfying meal.
Orange Yellow Soup
Water, white wine or apple juice for sautéing
1 large white onion, coarsely chopped
6 stalks celery, coarsely chopped
6 cloves garlic, finely chopped
1 medium-sized butternut squash, chopped into bite-sized pieces
3 to 4 sweet potatoes, diced into bite-sized pieces
1 ½ cups red lentils, rinsed well
3 quarts low-sodium vegetable broth
2 bay leaves
2 tbsp cumin seeds
1 tsp cumin powder
1 tsp red pepper flakes
4 to 5 cloves
2 cups frozen corn
Peel and cut squash and sweet potatoes into small pieces, about ¾ inch square.
Heat 2 tbsp water or other cooking liquid in a soup pot. Add the onion, celery and garlic and sauté over medium heat, adding water one tablespoonful at a time as necessary to prevent burning. Sauté until onion is translucent and turning golden.
Add chopped squash and sweet potato, lentils and the vegetable broth. Bring to a slow boil and add bay leaves, cumin seeds and powder, red pepper flakes and cloves.
Lower heat and gently simmer, covered, for about 10 minutes.
Add corn kernels. Continue simmering until all the vegetables are tender, about 15 minutes.
Remove bay leaves and cloves.
With a slotted spoon, scoop out 2 cups of the solid ingredients, mash well and return to pot.
Promoting a healthy adventurous lifestyle powered by plants and the strength of scientific evidence.
My name is Debra Harley (BScPhm) and I welcome you to my retirement project, this website. Over the course of a life many lessons are learned, altering deeply-rooted ideas and creating new passions.
