As a plus, this soup makes a super hearty and large portion so you can enjoy it all week until you get back on your feet (and you won’t have to worry about making a second batch!). The flavours seem to enhance the longer your soup marinates in the fridge (for up to a week). I’m already feeling better since the weekend and almost 100% – this “chicken” soup might just be calling my name for lunch… 🙂
This soup also makes the perfect post-run soup. The weather is getting quite chilly here and after a big run I crave a big bowl of hearty soup! This soup is very restorative since it is filled with tons of yummy nutrients & antioxidants…One little extra with this soup is that it contains a ton of fiber (because of the lentils), so I would not recommend eating it pre-run (will make your run a little less pleasant if you know what I mean) 😉
- 1 diced medium sized red or yellow onion
- 4 diced garlic cloves (or more if you love garlic…)
- 1 tbsp olive oil
- 1/2 heaping tsp turmeric
- 1 tsp cinnamon
- 1/2 heaping tsp ginger
- 1/2 heaping tsp cayenne
- 1/4 cup chopped fresh basil* (or 2 tsp dried basil)
- 1 vegetable bouillon cube (or you can just sub in water for veggie broth)
- 2 cups chopped leeks (white part)
- 2 chopped medium size tomatoes (I used Roma tomatoes)
- 2 chopped medium carrots
- 2.5 heaping cups chopped cauliflower
- 5 cups water (plus about a cup of water to sautee veggies in)
- 1 1/4 cups pureed pumpkin/squash*
- 1 1/2 cups red lentils
- 1 tbsp chia seeds* (optional)
- Salt and Pepper
- In a large, deep pot sautee the garlic and onions in half cup of water, over medium-high heat, until slightly browned (about five minutes). Add water when necessary. Watch closely to make sure that a bit of water remains in the pot.
- Add olive oil, spices and basil. Sautee for a couple of minutes to release the flavours of the spices. Make sure that there is still a bit of water in the bottom of the pot (add water when necessary).
- Dissolve bouillon cube in water (or just use vegetable broth instead of water).
- Add leeks, tomatoes, carrots, caulilfower, and water (remaining five cups) to the pot.
- Add pureed pumpkin (or squash).
- Maintain a steady simmer over medium heat. Cook for about 10 minutes until the carrots are soft.
- Add lentils and chia seeds. Simmer soup on medium heat until the lentils are fully cooked (about 25 – 30 minutes).
- Taste the soup and add salt and pepper (or cayenne) to taste!
- Leave the soup in the pot (off heat) until the end of the day and it will continue to thicken. Soup will keep for up to a week in the fridge.
- Voila! Enjoy!
- • Sub pureed squash if pumpkin is not available.
- • Sub 1-2 heaping tsp of dried basil if you don’t have fresh basil on hand
- • Leave out the chia seeds if you don’t have any
- Nutritional Benefits:No cholesterol, very high in fiber, high in iron, very high in protein, low in fat,very high in vitamin C, A and B6, manganese, magnesium, and thiamin.
What’s your go-to comfort food whenever you’re feeling “under the weather”?