Serves
4
Prep
15
mins
Cooking
45
mins
Spider Web Soup
Directions
Step 1
Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until onion has softened. Add spices and cook a further minute. Stir in tomato paste.
Step 2
Add stock, water, lentils, pumpkin and sweet potato. Bring to the boil, reduce heat and simmer for 30 minutes until lentils, pumpkin and sweet potato are tender. With a handheld blender puree until smooth. Season well.
Step 3
Pour cream into a piping bag (if using). Snip 3mm off the end of the bag. Squeeze a blob of cream into the center of the bowl and 3-4 rings around the center blob. With a skewer or a toothpick, drag through the rings of cream from the center towards the edge of the bowl to create a spider web pattern. Garnish with toasted pepita seeds.
Tips
- If you do not have a piping bag, the spider web rings can be created by hand with a teaspoon but it can be a little tricky to get fine lines.
Ingredients
- 2 tbs olive oil
- 1 onion, finely diced
- 2 garlic cloves, roughly chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbs tomato paste
- 4 cups vegetable stock
- 1 cup water
- 1 cup, rinsed McKenzie's Australian Red Split Lentils
- 400g pumpkin, cut into small cubes
- 150g sweet potato, cut into small cubes
- to taste McKenzie's Australian Natural Sea Salt Large Grinder
- to taste McKenzie's Whole Black Peppercorn Large Grinder
- for serving pouring cream & toasted pepita seeds
- piping bag (optional)
