Lupin pumpkin and sweet potato soup
Meatless Mondays made easy with a big bowl of luscious, creamy lupin, pumpkin, and sweet potato soup. This recipe is packed with fibre, proteins, and low in carbohydrates.
Photo credits and recipe by The Lupin Co.
|Lupin Flakes||1 cup|
|Onions, roughly chopped||3 large|
|Curry powder||1 ½ teaspoons|
|Pumpkin (Butternut preferred but any variety will work), peeled and roughly cubed||½ medium|
|Sweet potato, peeled and roughly cubed||1 medium|
|Potato, peeled and roughly cubed||2 small|
|Vegetable or chicken stock||1 litre|
|Garlic, crushed||2 cloves|
|Oil, for sautéing||3 Tbsp|
- Sauté onions, garlic, curry powder and Lupin Flakes on low heat, stirring constantly to toast the Lupin Flakes. Take caution not to burn and the Lupin Flakes may stick slightly if the pan is too hot.
- Add stock and remaining vegetables and season with salt. Bring to boil and simmer until vegetables and Lupin Flakes has softened enough to be blended.
- Blend until very smooth.
- Serve with croutons and a spoonful of sour cream or Greek yoghurt, seasoned with black pepper.
For those with a poor appetite and require a high energy and high protein diet, add a handful of grated or powdered cheese and blend further to desired consistency.