Squash and Lentil Soup
After the fun and festivities of Christmas and New Year, January always seems so dark, dreary, sad and cold. If you need something quick and easy yet warming and filling for lunch or supper then this Squash and Lentil Soup will certainly fit the bill! It’s also pretty low-cal for such a wholesome soup, working out at less than 200 kCal per portion.
Ingredients
Method
- Spray the oil into the pressure cooker over a medium heat
- Soften the onion, garlic and leek for a couple of minutes
- Stir in the cabbage and allow to sweat for 2 or 3 minutes more.
- Add the squash, the lentils and stock then put on the lid and bring up to pressure.
- Cook at pressure for 10-12 minutes then take from the heat and allow to cool.
- Serve with some crème fraîche and chunky bread (if you don’t care about the extra calories or dairy!) Alternatively, add a dash of cider vinegar.