Daphne's lentil & coconut veggie soup By nutritionist Daphne Duval This versatile soup recipe is my adaptation of a Caribbean split pea soup. The lentils are first cooked in coconut milk to form the base of the soup before adding the vegetables. Don’t hesitate to use any vegetables that have been hanging around in your fridge for a while! You can also add the stalks and leaves of broccoli or cauliflower, the green part of a leek, the leaves of beetroot... Be creative! Use about 1 kilogramme of vegetables for 2 litres of water. The result is a nutritious and flavourful soup in which the split lentils are a source of protein and fibre while the roots vegetables provide the starch. The perfect dish for a winter one-pot dinner! Ingredients (serves 6) 250 grams of red split lentils, soaked for at least half an hour 1 can of coconut milk (or 500 millilitres of vegetable stock) 2 potatoes, chopped 3 carrots, chopped 1 piece of pumpkin, chopped 1 onion, chopped 2 celery ribs, chopped 2 cloves of garlic, chopped 1 tablespoon of curry powder Parsley A pinch of salt Optional: turmeric, chilli, thyme... Method Drain and rinse the lentils and place them in a large pot with 2 litres of water and the coconut milk. When the water comes to a boil, reduce to simmer and let cook till lentils are tender (10-15 minutes). Puree the lentils with a hand blender (or a whisk) and add all the remaining ingredients. Make sure you have enough liquid in the pot to cover everything. Bring to the boil and reduce to a gentle simmer until all the vegetables are cooked (20-30 minutes). Serving suggestion: with croutons made from stale bread.