Soups are a great way to introduce more vegetables into the diet. Pulses contain dietary fibre and galacto-oligosaccharides, which act as a prebiotic. Garnish with toasted mixed seeds and finish with a swirl of tahini. Find more gut-friendly information here. 

Preparation Time: 10min
Cooking Time: 20min
Serves 4

1. Warm the olive oil in a large pan and add the chopped onion and celery. Cook gently for 3min until soft. Add the chopped sweet potato and stir until coated with a little oil. Add the ground coriander and cook for 1min, stirring. Add the vegetable stock and orange juice followed by the red lentils.
2. Bring to the boil and simmer for 15min until the red lentils are beginning to  break down. Take the pan off the heat and allow to cool slightly. Add 220ml milk to the soup, reserving 30ml to mix with the tahini. Liquidise the soup in batches.
3. Add enough milk to the tahini to make it pouring consistency.
4. Serve the soup in bowls with a swirl of tahini, toasted pumpkin seeds, chopped parsley and the zest from the orange.

Alternative serving suggestion

• Butternut squash is a good substitute for sweet potatoes.
• Unsweetened plant milk such as oat, hemp or soya can be used instead of cows’ milk.

Cooking tips

• For a more rustic soup, liquidise half of the soup and add it back to the remaining soup.
• This soup freezes well and can be stored for up to two months.
• To add more fibre, leave one of the sweet potatoes unpeeled.

Find more delicious, warming soup recipes in the latest issue of My Weekly magazine, available in newsagents and supermarkets. It’s your feelgood read!