Wednesday, 4 February 2009

I've never been a low carb sort of girl. Even at the height of the low carb craze I never really bought into it, and now all sorts of research and experts (like in this article) are saying that its not good to not eat carbohydrates, but you have to eat the right type - whole grained, unrefined. Like you didn't know that already, right?

Being as I'm about food not science I have something else to share.This hearty, filling soup contains good starch and healthy carbs in a number of forms, and if you eat it alongside some home made wholewheat bread you'll be carb loaded for sure!

Carb Loaded Soup
Serves 4

2 Medium Sweet Potatoes
1 Onion – finely chopped
1 stalk Celery – finely chopped
3 cloves Garlic – finely chopped
½ T Orange Zest
1 t rubbed Sage
1 t dried Thyme
2 large Potatoes – peeled and cut to a 1cm dice
½ C Red Lentils
1 14oz tin Coconut Milk
1 Coconut Milk Tins worth of Water
2 Coconut Milk Tins worth of Vegetable Stock
1 ½ C cooked Brown Rice
Salt and Pepper to taste

Pre heat oven to 400F, prick the sweet potatoes and bake for about an hour until soft. Remove from oven (and turn it off as you’re done with it) allow to cool, peel off the skin and mash the flesh. Hold until required – you can do this days in advance and have it ready in the fridge if you like.
In a large soup pot, over medium heat, sauté the onion and celery until soft, about 10 minutes. Add in the garlic, zest and herbs and sauté 2 minutes more.
Add in the diced potato, lentils, mashed sweet potato and liquids. Bring to the boil then reduce to a simmer and cook for an hour until lentils and potato are very soft.
Blend until smooth, either using a hand held immersion blender or in a food processor. Return soup to the pot once blended.
Add in the cooked rice, season to taste. Simmer for a further 10 – 15 minutes until the rice is heated completely.


Linda said...

Happy Birthday M for tomorrow!!! Well today in New Zealand. I hope you have a great fun day. Love and kisses xoxox

Jeni Treehugger said...

Mmmm that looks so rich and decadent!
I like the fact you used the Coconut Milk tins to measure out the Stock and Water - get every last little bit of Coconut Milk out that way.