ein Beitrag von Robin
Serves 2 people
Preparation: 20 min | Cooking time: 30 min | Difficulty: easy
Knife, spatula, oven tray, 2 deep cooking pots (or 1 cooking pot and 1 pan), blender
1 large sweet potato
2 small carrots
1 handful of celery leaves (maggi kraut)
2 cloves of garlic
2 tbs of freshly shredded ginger
200 ml full fat coconut milk
1 tsp cumin powder
1 tsp nutmeg
1 tsp curcuma
½ tsp chili powder
1 tbs olive or coconut oil
200g caviar lentils
1tsp smoked paprika powder
Potatoes, parsnip, carrots, oven tray, knife
Preheat the oven at 200◦C. Peel and cut the vegetable into medium to small pieces. The shape does not matter very much, it just has to be more or less quick to roast and be easily blended. Set the tray in the oven for approx. 15 min, or until the vegetables are easily pierced with a knife.
Cooking pots, quinoa, lentils, spatula
In one cooking pot, measure 400 ml of water and 200g of black caviar lentils. Set them to boil in salted water, until soft.
In a separate cooking pot, measure 600 ml of water and 200 g of quinoa. In salted water, bring them to a boil.
Once both the lentils are cooked, you can place them together in one pot, stirring and adding pepper and smoked paprika powder.
Ginger, garlic, celery leaves (maggi kraut), cumin, chili, nutmeg
In the cooking pot that is now free, add 1tbs of olive or coconut oil. Throw in the pressed garlic cloves, shredded garlic, and mix with the spices until golden brown. Add the chopped celery leaves at the end. Set the pot aside.
Roasted vegetables, blender, coconut milk
Place the vegetables into the pot in which you have prepared the mix of ginger and garlic. Blend it using the hand blender, mix in the coconut milk and if necessary, more water, for desired consistency.
If using a table blender, mix all the ingredients in there.
Add 3 tbs of quinoa and lentil mix into a deep plate. Top with 2 ladles of soup. Drizzle with flaxseed oil. Best served when both components of the soup are hot.