In today’s post, I’m sharing a delicious soup recipe that’s just perfect for the cold weather season. It’s creamy, filling and flavoured with spices that will warm you from the inside out. Topped with tamari-glazed chickpeas and seeds, and accompanied with a slice or two of wholegrain bread, this soup makes a wonderful evening supper or weekend lunch option. It is also budget-friendly. It cost me just £3.00 to make, which equates to 75p per portion. Bargain!
The November issue of Vegan Life magazine was filled with inspiration for winter soups, and it was the ‘Spiced Bramley Apple and Red Lentil Soup’ that first caught my attention. Not only did it sound tasty, but I knew that the addition of lentils and coconut would make it a filling soup, which is just what we need this time of year.
This soup is my idea of the perfect winter comfort food. As well as being tasty, warming and filling, it is also packed full of nutrients that help to keep us healthy and strong. It is rich in antioxidant vitamins A and E, as well as B vitamins and a whole host of minerals. Thanks to the lentils, chickpeas and seeds, this soup is also a great source of protein. A single serving of the soup contains 33% of the recommended daily amount of protein. Add a couple of slices of multigrain bread and it provides over 50% of the protein RDA!
The soup is really easy to make. It’s simply a case of pan frying the vegetables, then adding the remaining ingredients, simmering for 20 minutes then whizzing in a blender. I used my Optimum Vac 2 Air Vacuum blender and boom, within seconds it was silky smooth.
I love adding lots of toppings to my soups. Not only do they add interesting flavours and textures, but they also boost the nutrient profile of the soup and make it more filling. Inspired by my Creamy Butternut Squash Soup with Maple-Glazed Chickpeas, I chose to top this soup with some chickpeas and seeds glazed in tamari soy sauce, which gave them a rich, umami flavour that complimented the spices in the soup.
This soup is a great winter warmer. It’s creamy, filling and flavoured with warming spices. Topped with tamari-glazed chickpeas and seeds, and accompanied by a slice or two of wholegrain bread, this soup is substantial enough to serve as a main evening meal. It also makes a delicious, nutrient-rich lunch option. Pack into a wide-necked flask for a warming lunch ‘on the go’.
Recipe adapted from the ‘Spiced Bramley Apple and Red Lentil Soup’ in Vegan Life magazine, Issue 44
Hands on time: 25 minutes Ready in: 35 minutes
1 TBSP olive oil
1 large onion, chopped
2 medium carrots, halved lengthwise and thinly sliced
3 celery stalks, trimmed and sliced
1 large apple, cored and chopped
2 garlic cloves, minced (or 2 tsp garlic paste)
2 tsp garam masala
1 litre vegetable stock (broth) (I use boiling water and 4 tsp vegetable bouillon powder)
130g / ⅔ cup red lentils
70g (about ⅓ of a 200g / 7 oz block) of creamed coconut, roughly chopped
salt, to taste
400g / 14 oz can chickpeas, drained
2 TBSP pumpkin seeds
2 TBSP sunflower seeds
1 tsp olive oil
1 tsp maple syrup (or other liquid sweetener)
1 tsp dried oregano
½ TBSP tamari soy sauce
1. Gently heat the oil in a large saucepan. Add the onion, carrot, celery and apple to the pan. Stir through, cover with a lid and leave to cook on medium-low heat for 4 minutes.
2. Meanwhile, place the lentils in a fine mesh sieve and wash under cold running water, agitating them with your hand until the water runs clear.
3. Add the garlic and garam masala to the saucepan, and continue cooking for 2 minutes.
4. Add the vegetable stock, lentils and creamed coconut to the pan. Bring to the boil then reduce the heat, cover with a lid, and simmer for 20 minutes.
5. When the lentils are tender, remove the pan from the heat. Leave to cool for a few minutes then transfer to a jug blender and whizz until smooth. Depending on the size of your blender, you may need to do this in two batches. Return the soup to the pan and gently heat through before serving. Season with salt, to taste.
6. For the toppings: Heat the chickpeas and seeds in a large frying pan (skillet) on medium heat. Drizzle in the olive oil and stir through. Add the maple syrup and oregano and stir through. Finally add the soy sauce and continue cooking until the liquids have evaporated, stirring regularly.
7. This soup will keep for up to five days in the fridge. I haven’t tried it yet, but I’m pretty confident that it will freeze well too.
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If you make this recipe, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media and they’ll find their way to me. You can also connect with me on my social media channels here: Instagram, Twitter, Facebook, Pinterest.