ingredients (6 servings):
Soup:
2 sweet potatoes peeled and chopped
2.5 dl of pumpkin chopped
1 green onion
1 onion chopped
3 cloves of garlic chopped
2.5 dl of green lentils (I make sure to either soak them overnight or I will pre-boil them so they don’t take long to cook or you could also used canned)
150g spinach
2 tomatoes chopped
1 can of coconut milk
1l of chicken broth
150g fatty pork cubes
1 tbsp of fresh thyme
1/4 tsp of crushed coriander
1/4 tsp of allspice
Salt and pepper to taste
How to:
In a large soup pot heat up oil to medium and fry up the prok until crisp, then add you chives, onion and garlic and sauté for a minute or two
Add in your pumpkin, sweet potatoes, tomatoes, and coriander, thyme and the allspice and salt and pepper to taste. Sauté for another minute and then add broth or water and lentils and let simmer for 10 minutes or so until the veggies start to soften
Once that happens add in the spinach and coconut milk and let everything simmer for another 20 minutes or until all the veggies are soft and lentils are cooked though. Add more broth or water as needed.
Take soup off the heat and carefully blend the soup using an immersion blender.