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Black/Purple is the New Healthy Soup

Soups are in season (until May) and are a personal hobby. Most of them are actually also healthy :)

This new soup is made of Black Lentils, a particularly nutritious and Yin-nourishing legume that do not require soaking or long cooking, a bit of sweet-ish and draining Azuki beans, and with the addition of white winter roots as parsley, celery and Jerusalem artichoke (great for lowering sugar levels and high blood pressure). To this I added purple sweet potatoes (can be found in most grocery stores) which are a much upgraded version of regular sweet potatoes, are high in antioxidants and have a lower glycemic index than the orange version.

What's in It?

1 cup organic black lentils

1/4 cup organic Azuki beans

2 Parsley root

2 celery root

2 Leek

6-7 purple sweet potatoes, depending on size

3 garlic cloves

Herbal Seasoning: Turmeric, Cumin, S&P, Ginger & Oregano

How to?

  1. Cut the leek and garlic and lightly stir-fry in olive oil

  2. Add the chopped roots (celery, parsley, Jerusalem artichoke) and mix gently.

  3. Add the black lentils, Azuki beans and purple sweet potatoes

  4. Stir, season, add cold water up to about 2 cm above the height of the ingredients, bring to a boil and then simmer for about 45 minutes. Blend, using a hand blender, to create a smooth soup.

  5. Serve with fresh croutons. In this case, following the weekend, I used the remains of Challah bread with the addition of olive oil, salt, pepper and oregano

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