🏡Holistic HOME COMFORTS scrumptious soup shared after Asthanga at Retreat Venue✌ Roasted Red Pepper & Lentil Soup 🍲. Packed with antioxidants! Recipe below 😋
Feeling grateful...nothing to hate about Monday's! Really great treat after teaching the class to be able to stay in this beautiful venue & share a spot of lunch with everyone...Thank you for the recipe too xx!!
RECIPE For 6 people.
6 big red peppers cored deseeded and cut into quarters.
1 big sweet potato (peeled and cut into cubes.
2 medium sized carrots (peeled)
2 medium onions peeled and cut into chunks.
4 medium sized garlic cloves (peeled)
1 red chilli, stems removed chopped.
2 cups of red lentils (washed then soaked at least 15 minutes up to 2hours in water - make sure it's in a big enough bowl with enough water).
500ml Vegetable stock (add more or less to suit).
Extra virgin olive oil for cooking.
Cayenne pepper to taste.
Salt and freshly ground black pepper to suit.
Preheat the oven to 190°C gas mark 5.
Lay a good width of tin foil on a baking tray. Drizzle it with oil. Place all the vegetables on top of the foil and season. With a second strip of foil cover and then seal tightly around the edges to form a bag. Roast for 45 minutes, remove from oven and let the vegetables cool in the bag. This allows the vegetables to steam a little and create some condensation which is the flavour! Once cooled - empty the vegetables into the pan with the steamed juices.Cover with the hot stock and bring to the boil, reduce the heat and simmer very gently for 25-30 minutes.
Once cooled whizz in a blender or food processor until smooth. Season to taste with salt and cayenne pepper. At this stage you can add the soaked red lentils and heat slowly until the lentils are soft and ready to eat.
To serve: bring the soup to boil and ladle into warmed serving bowls.
Serve with garlic bread.
Bon appetite XX.
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5 spots left in Soup Basics with Chef Lindsay Janzen on February 1st!
Attendees with be making:
-Potato bacon chowder (cream based)
-Roasted red pepper bisque (puree)
-Wild rice, white bean and garlic (broth based)