This is an easy and delicious vegan soup that is perfect for lunch when served with a side salad; or as a nourishing dinner – especially good on a chilly night.
Cooking time: 30 mins.
- nice glug of olive oil
- 2 cups red split lentils
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 fresh jalapeno or Serrano chilli with seeds, finely chopped
- 1 tbsp. peeled and minced fresh ginger
- 2 garlic cloves, finely chopped
- 1 tbsp. curry powder or Thai curry paste
- ½ tsp. cinnamon
- 2 tsps. salt
- ⅓ cup tomato paste
- 7 cups water
- 1 tin unsweetened light coconut milk
- 1 15-oz. tin chickpeas
- 1 tbsp. freshly squeezed lime juice
- fresh coriander & lime wedges for serving
- Heat olive oil in a large saucepan. Add onion, bell pepper, jalapeno. Cook 5-7 minutes until vegetables have softened and begin to colour.
- Add garlic, ginger, spices, tomato paste. Cook 2-3 minutes until evenly cooked and fragrant.
- Add water, coconut milk, lentils, chickpeas. Cook uncovered 20-25 minutes, adding the lime juice at the end of cooking.
- Taste and adjust seasoning – salt or more lime juice if desired.
- Serve topped with a sprinkling of fresh coriander and lime wedges on the side.
This vegan soup is refreshing, delicious and the perfect colour for serving in a Michael Minkoff bowl, be it blue, green or white. It takes minutes to make and makes a great light lunch or a delicious starter
1 Ripe Galia or Honeydew melon
1 large or 2 small cucumbers
1 stalk lemon grass
1 tsp freshly ground ginger ( ideally, but ground ginger will do)
Pinch of finely chopped chilli ( dried chilli can work too)
200ml coconut milk
Handful fresh mint
1-2 limes, juice and zest
Put the melon flesh and cucumber in a blender, bash your lemon grass, peel outer layer and slice thinly. Add to the blender together with the ginger, chilli,coconut milk, basil,mint lime juice and zest.
Whizz till smooth, taste and adjust . chill in the fridge or pop into the freezer to chill quickly. Garnish with a swirl of coconut milk and fresh basil leaves.
This soup is a fantastic summer starter, easy to make (you can make it the night before), refreshing, and best of all it looks fantastic in a Michael Minkoff bowl!
30 gms butter
1 onion finally chopped
6 cucumbers, peeled and diced
1 large potato, peeled and diced
Good pinch curry powder
300 ml chicken or vegetable stock
25 gms dill chopped
150 ml milk
Lemon zest, salt, pepper
Optional tsp of soy sauce
Melt the butter in a pan, add the onion, potato and cucumber. Cook gently for 4-5 minutes add a splash of water, a pinch of curry powder, cover and sweat over a low heat for 15 minutes until soft but not coloured. You may need to add a little more water.
Add the stock and season. Bring to the boil, reduce heat and simmer for 1 5 minutes until the vegetables are completely soft. Stir in the lemon zest and leave to cool. Add the chopped dill and milk. Puree. Adjust seasoning, a tsp. of soy sauce does wonders for the flavour!
Chill well. To serve: place in bowls and garnish with sprigs of dill ( and a sprinkle of curry powder if you like).