For the Roasted Vegetables
- 1 tbsp balsamic vinegar
- 1 tsp coconut oil
- 1 medium sweet potato, cubed
- 1 cup cauliflower florets
- 3 cloves garlic, roasted
- 1 buttercup squash, halved
For the Soup
- Roasted Vegetables (see above)
- 1 onion, diced
- 1 carrot, sliced
- 1 parsnip, sliced
- 1/2 cup yellow pepper, chopped
- 3/4 cup red lentils
- 3 cups vegetable broth
- 1 cup water
- 1 tbsp apple cider vinegar
- 1 tbsp Bragg’s Sauce or Tamari
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp turmeric
- 1 tbsp nutritional yeast
- 1/4 cup Hemp Hearts
- Begin by roasting the vegetables. Add the sweet potato, cauliflower and garlic to a bowl and toss in the coconut oil and balsamic vinegar with a bit of salt. Pour onto a baking tray and roast in the oven at 400 degrees Fahrenheit until fork tender.
- Prepare the squash by cutting it in half and turning it face down onto a baking tray covered in foil. Bake in the oven with the other vegetables at 400 degrees Fahrenheit until soft and easy to remove from the skin.
- When the roasted vegetables and squash are done, remove from the oven and set aside. Meanwhile, prepare the soup by browning off the onion in a large pot. Add the vegetable broth, followed by the carrots, parsnip and yellow pepper.
- Scrape the seeds out of the baked squash and scoop out the flesh of half the squash into the soup pot. Add the remaining roasted vegetables and garlic as well as additional salt to taste.
- Bring the soup to a boil, and then reduce the heat to a simmer and add the lentils, apple cider vinegar, Bragg’s sauce, cumin seeds, coriander seeds, turmeric and nutritional yeast.
- Cover and cook until all the vegetables are tender and the lentils are soft. Add the additional water as necessary to ensure it doesn’t go to dry.
- When the vegetables are cooked, or just before serving, add the hemp hearts, stir well and then puree using a blender or stick blender. If necessary, add some additional water to aid in blending or to make it a thinner consistency if you prefer.
- Store leftovers in an airtight container in the fridge.
Recipe courtesy of Laura from Chronicles of Passion.