A comfort zone is exactly that- comfortable. And don't get me wrong, it's a nice place to be from time to time. But sometimes you leave that warm, cosy place and your socks really get rocked right ofUgg boots and all. And that my friends is exactly what this next recipe will do.Whilst curled up on the couch in the above comfort kit Levis and Ugg Boots, armed with Earl Gray tea in one hand and couch favourite Better Homes and Gardens June magazine in the other we came face to face with a game changer.
Boosted with zingy immune enhancing ginger, protein filled lentils and a sweet carrot twist, this version of the faithful favourite pumpkin soup recipe really ups the ante.Ladies and gentlemen, I bring you (with lack of a better name)
Cooking time: 55 minsServes 4
2. Transfer remaining roast vegetables to a large, heavy based saucepan. Add lentils, stock, thyme and ginger. Cover with a lid and bring to a simmer over a medium heat. Remove lid and cook uncovered for 30 minutes or until lentils are tender. Puree.3. Ladle soup into serving bowls. Top with a dollop of yoghurt, dutch carrots, almonds and reserved carrot fronds. Season and serve.
So there you have it folks- a successful update on a classic favourite that would make your grandma proud!If you want to know how you can turn your garden into a fine tuned pumpkin popping machine to rival even Cinderella drop us a line 1300 799 568, we'd love to hear from you!
** original recipe can be found in the June edition of Better Homes and Gardens Magazine Australia