Orange Vegetable Soup

Another favourite lunch soup for our family is our orange vegetable soup.

The bone broth gives flavour, and the small amount of fat in the broth helps to make you feel full.  The split red lentils are high in protein which also give you that "satisfied" feeling at the end of the meal. 

This recipe feeds 4 adults and 4 children.

4 litres of meat stock

1/4 of a large pumpkin or half a small  pumpkin

4 carrots

2 kumara

2 onions

1 cup of split red lentils

salt, pepper, herbs, spices to flavour

1. Put first 6 ingredients in a pot.  Bring to the boil. Turn down to a simmer until veggies are soft.

2. Blend the soup.

3. Add flavourings.

4. Optional – if the soup is thinner than you require, thicken with cornflour

    (add cold water to 2Tbsp of cornflour to make a paste, then add to the soup stirring well)

Serve with grated cheese (parmesan is nice), sour cream, croutons, home made bread dippers, parsely



~Lorna