a summer soup

lovely chicken stalk

drained

olive oil substitute 

curry 

pumpkin, lentils and carrots

puree

fat free yogurt

loved label

tada!

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.

recipe:

• 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