Lentil & sweet potato soup

Lentil & sweet potato soup

Ingredients (4 servings)

750ml (3 cups) Chicken stock

2 teaspoons olive oil

1 large red onion, finely chopped

2 celery sticks, trimmed, finely chopped

2 garlic cloves, crushed

500g sweet potato, peeled, cut into 1cm pieces

400g can lentils, rinsed, drained

400g can diced tomatoes

250g broccoli, cut into small florets

Chopped fresh parsley, to serve


Heat oil in a saucepan over medium heat. Cook the onion, celery, and garlic, stirring, for 6 minutes or until soft. Add the sweet potato. Cook, stirring, for 1 minute or until combined.

Add the stock, lentils and tomato. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until broccoli is tender crisp.

Divide the soup among serving bowls and top with parsley.

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