RECIPE Recipe from Val at the Sunflower


Butternut Squash, Coconut & Coriander Soup Method


Ingredients 2tbsp rapeseed oil 1 large chopped onion 250g diced carrots


250g diced butternut squash 4 sticks celery diced 2 chillies chopped


(Deseed if you don’t like it to spicy) 150g red lentils


1 ½ ltr vegetable or chicken stock 1 tin coconut milk 25g chopped coriander Pinch salt & ground pepper


Peel and dice all the vegetables. Heat the oil in a large pot, place all the vegetable and sauté for 10 minutes.


Then add the lentils and stock and simmer for 30 minutes until the vegetables are soft. Pour in the coconut milk and the chopped coriander.


Adjust the seasoning


to your taste. Enjoy


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