This vegan pumpkin lentil soup is simply healthy, flavourful and packed with plant-based protein and nutrients.
Yield: 4 servings
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients:-
• ¾ cup lentils, rinsed
• 1 kg pumpkin, cubed
• 1 big onion, sliced
• 3 slices ginger, chopped
• 3 cloves garlic, chopped
• 2 teaspoons curry powder
• 1 tablespoon Biogreen 100% Organic Virgin Coconut Oil
• 1L broth (5 teaspoons G Seasoning Powder +1L water)
• 2 tablespoons Biogreen Pink Lady Pink Plus Organic Flaxseed Oil
• Sunflower seeds (to garnish)
Preparation Method:-
1. Heat oil in a pot and sauté garlic and ginger until fragrant. Then, add in onion and cook for 5 minutes.
2. Add in curry powder once onions slightly turn brown.
3. Toss in pumpkin and lentils, stir for 2 minutes.
3. Pour in the broth and bring to a boil.
4. Close the lid, lower to medium-low heat and simmer for at least 45 minutes.
5. Once it is done, turn off the fire and let it cool for 15 minutes.
6. Pour the soup into a food processor and blend until smooth.
7. Drizzle over the flaxseed oil and garnish with sunflower seeds.
Health Tips:-
♥ This vegan pumpkin lentil soup is simply healthy, flavourful and packed with plant-based protein and nutrients. Pumpkin is high in fibre and great source of vitamin C, potassium, beta-carotene and antioxidants lutein and zeaxanthin, supporting healthy hair and skin.
♥ Biogreen Pink Lady Pink Plus Organic Flaxseed Oil is an organic flaxseed oil produced by cold-pressing organic flaxseeds and delivers an enormous amount of plant-based omega-3, which is known to nourish skin by reducing inflammation and blemishes.
♥ Biogreen G Seasoning Powder is produced by freeze drying fresh ingredients such as Shiitake mushroom and kombu, yielding a flavourful seasoning without the need of artificial MSG.