Lentil, Quinoa, Bean & Pumpkin Soup

As our days here in Australia are slowly getting cooler, there is nothing more satisfying than a tasty homemade soup.  Yes it's real easy to just crack open a can or packet of soup, but all up as I played in the kitchen on a lazy Sunday, not rushing at all, this took about 45 minutes to prepare.  Some times it's just worth it.  You're worth the effort and so are your family and friends.

Ingredients
2 tbs. coconut oil
1 onion (finely diced)
1/2 to 1 tbs. fav. curry blend
600g pumpkin 
Approx. 250 g sweet potato
600ml vegetable stock 
Pepper & a pinch of Himalayan salt 
1 cup lentil, quinoa & bean soup mix*

Method

Finely dice the onion and set aside.  Peel and dice the pumpkin and sweet potato.

In a large pot, gently cook the onion in the coconut oil until it becomes a light golden colour.  Add the curry blend and cook for just a minute.  Then add the pumpkin, sweet potato and vegetable stock, cover and simmer on a low heat for about 30 minutes, or until the vegetables are soft.

In a separate pot, cook the soup mix as per the instructions on the pack, depending on the mix used. * Drain once cooked and set aside.

Then once your vegetables are soft, using a stick blender and in the same pot to save on washing up, blend until smooth.  Have a little taste at this point and add just a little salt and or pepper to your liking.

Serve up, spooning some of the soup mix into the centre, with a little fresh parsley for garnish.

*I used a McKenzie's Superblend Protein.  Lentils or other soup mix would work fine too.  Just make sure you follow the instructions on the pack whatever you use.

Just Love it!  ♡ Shaz