Author Notes
This ultimate spiced vegetable soup is a meal in itself – it’s super filling, delicious and full of goodness. It makes a fantastic lunch or starter (but don’t have too much or you won’t make your main course).
The recipe can be found here - http://www.mynutricounter.com/recipe-vegetarian-spiced-lentil-soup/
—Nikki Brown
Ingredients
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2 pieces
onions
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2 pieces
red bell peppers
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2 pieces
cloves of garlic
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1,65 liters
quarts vegetable broth
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2 teaspoons
chilli powder
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400 grams
can sweetcorn
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250 grams
almond butter
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400 grams
can chopped tomatoes
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1 teaspoon
cumin
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200 grams
red lentils
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1 piece
Fresh parsley and nutritional yeast to serve.
Directions
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Start by prepping all your veg. Peel and dice the onion into small chunks. Chop the red pepper and remove the seeds, crush the garlic. Place all the chopped veg in the slow cooker.
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Open the can of tomatoes and the can of sweetcorn and add the the slow cooker, then add in the rest of the ingredients (except for the almond butter).
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Heat on a medium heat for 4-5 hours or on a low heat for 8-9 hours. An hour before the finish add in the almond butter and stir.
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Blend if desired and serve with fresh parsley and nutritional yeast flakes.
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