Tuesday, 12 July 2011

a summer soup

lovely chicken stalk


olive oil substitute 


pumpkin, lentils and carrots


fat free yogurt

loved label


this summer i am always in the kitchen. this recipe was inspired after this recipe, when i took a look at all my leftover bones and turned them into a quick stock. the next day i made this carrot, lentil, pumpkin curry soup and it is super healthy and filling! if you make this you can make a whole batch and keep it in the fridge for a couple days or freeze it for another time, but what i love about this recipe the most is that it is a healthy easy snack that can be on hand for whenever u need something quick.


  • one pumpkin belly cubed
  • one bag of chopped baby carrots
  • half a bag of yellow lentils
  • one onion chopped
  • two crushed garlics
  • two tbsp curry powder
  • one tbsp cinnamon
  • one tbsp nutmeg
  • one tbsp turmeric 
  • one tbsp of ginger
  • one cup or more of fat free yogurt
  • four cups of stock 
  • salt and pepper to taste
stock- boil up chicken bones, pumpkin, onions and spinach and thyme. let cool and drain.

sauté your onions and garlic in a large saucepan on a medium high heat. add all of your spices and stir until golden in colour. add vegetables then top with stock until fully covered ( if stock does not cover add some water) and bring soup to a boil then lower to a simmer. simmer soup until veg is tender and then use a blender to bring it to a smooth consistency. add your yogurt and stir. if you like a smoother less thick soup, gradually add water while the soup sits on a low heat and stir until your desired thickness. enjoy <3


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