ingredients assembled: A mix of Coriander, Cumin and Mustard Seeds Toasted and ground in a suribachi, combined with Turmeric and Garam Masala; Garlic, Ginger, Onion, Leek, Squash, Turnip, Red Lentils and Coconut Milk, together with a small block of Coconut cream.
To begin with, I sauteed the Onions and Leeks in Olive Oil with Sea Salt, then added Garlic and Ginger, and ground, sieved spices. Next, I added the Root vegetables and continued to saute gently.
Eventually, I added the Red Lentils with some Vegetable Stock, the Coconut Milk and Cream, and some Bay Leaves. I continued to cook the Soup gently, adding Sea Salt towards the end then blending to a smooth consistency.
The warming, creamy bowl of soup served with Toasted ‘Hackney Wild’ Sourdough from the E5 Bakehouse.
