This soup is nourishing, comforting and soothing, and it feeds your gut with everything it needs to repair and replenish
Prepare the lentils, if dried and set aside. This takes the longest!
Next, roughly chop the onion and garlic and warm gently in a very large saucepan with the coconut oil
While these are browning and flavouring up, chop the peel and chop the sweet potato and carrots roughly, and once chopped, add to the pan and get it all mixed together and coated in oil. Stir for about 2 minutes to start to warm the root veg and get the flavours of the garlic and onion onto and into them
Now add the vegetable stock, and simmer for 10 minutes, until the vegetables are just warmed through but not overcooked – we want to maintain as much of the nutrients as possible.
Add the lentils in now for the last five minutes to get these warmed through too
Next, transfer to a blender or food processor (do in batches if your blender isn’t big enough to do all of this at once) and add in the avocado, capsicum (roughly chopped and deseeded), spinach and dill. Keep just a few sprigs of dill back if you want to garnish.
Blend until smooth and serve with those sprigs of dill, sprinkle with the chopped cashews and drizzle with a little olive oil at the end.