IDDSI LEVEL 4 PURÉED

Ingredients

  • 110g brown onion
  • 135g sweet potato
  • 100g carrot
  • 560g butternut squash
  • 30ml/2 tbsp vegetable oil
  • ½ tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp of lime juice
  • ½ tsp salt
  • 400ml coconut milk
  • 1 x 7g vegetable stock cube
  • 50g red lentils
  • 2 cloves garlic, crushed

        Method

        1. Chop the onions, sweet potatoes, carrots, and butternut squash.
        2. Heat the oil in a pan. Add the vegetables and brown for 5 minutes.
        3. When golden brown, turn down the heat and add the spices, lime juice, salt, and mix well.
        4. Add the coconut milk and vegetable stock cube. Simmer for 10 minutes
        5. Add the red lentils and crushed garlic to the pan and simmer for a further 10 minutes. Once all the vegetables are soft remove the pan from the heat.
        6. Use a stick blender or a liquidiser to blend the soup until smooth and no lumps remain.
        7. Pass the soup through a sieve. Check if the consistency is correct for IDDSI level 4. If it is too thin, reduce further while heating in the pot.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        20 mins

        Cook time: 0 hr

        30 mins

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