Moroccan Lentil Detox Soup

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients

³⁄₄ cup (40g) onion, chopped

1 cup (100g) celery, chopped

1 cup ( 110g) carrots, chopped

2 cups (300g) sweet potatoes, chopped

1 ¹⁄₂ cups (490g) cauliflower, chopped

³⁄₄ cup (144g) green or brown lentils

7 ¹⁄₂ cups low sodium vegetable stock

1 tbsp. olive oil

¹⁄₂ tbsp. fresh ginger, grated

¹⁄₂ tsp. ground turmeric

1 tsp. ground cumin

¹⁄₄ tsp. ground coriander

¹⁄₂ tsp. salt

pinch of pepper

coriander leaves, to serve

cup diced red onion

Nutrition Key

Kcal	Fats	Carbs	Protein
305	5g	55g	14g

*nutrition per serving

Directions

1. Heat a large soup pan over medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.

2. Add in the remaining vegetables and the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.

3. Bring the soup to a boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.

4. If the soup is too thick, add in a bit of vegetable stock or water to loosen it. Serve with a sprinkle of freshly chopped coriander.