Butternut Tomato Lentil Soup
Butternut Tomato Lentil Soup
Serves 4
1 tbs olive oil
1 leek chopped
1 small brown onion
3 cloves garlic chopped
1 red chilli (mild chilli)
500g butternut cubed
500g fresh tomatoes cubed
4 medium carrots chopped
1 litre vegetable stock ( or water)
1 -1/2 cups mixed lentils
salt and pepper
Nuts & Bolts
1. In a large pot on medium heat add oil, leek and onion cook for 4 minutes or until soft.
2. Add garlic and chilli cook for 2 minutes. Add butternut and carrots cook for 2 minutes.
3. Add tomatoes, vegetable stock and Lentils. Cook for 30 minutes or until all vegetables lentils are tender. Season to taste.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.