A real favorite, soup with roasted vegetables and a hint of coconut. Served with spinach pesto.
It is a hearty, fulfilling soup with lentils, pumpkin, eggplant and spinach. Great flavors, so grab a bowl and spoon! —Anna Chwistek | Serving Dumplings
Heat the oil in a pot and sauté the onion and garlic for 5 minutes. Add pumpkin, eggplant and carrots, fry for 5 minutes until golden brown. Pour the broth and tomato puree and add the lentils. Bring to a boil. Simmer, covered, for 20 minutes.
Add coconut milk and spinach, season with salt and pepper and simmer for 5 minutes more.
Make the pesto: chop the spinach and crush together with garlic and sunflower seeds using a mortar. Combine with olive oil and season with salt and pepper.
Divide the soup among bowls, top with spinach pesto. Enjoy!