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Butternut and Lentil Soup

There is nothing like Butternut soup to warm your belly on a cold autumn day. It is just so comforting and simply delicious. Butternut soup can often have dairy and can have a fairly high glycemic load.

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So, I’ve adapted my favourite butternut soup recipe to make it PCOS friendly – enjoy!

Butternut Soup

Butternut and Lentil Soup

Serves: 5-6

Ingredients:

  • 1 x medium Onion (Chopped)
  • 2 x cloves Garlic (Minced)
  • 2 x cups Butternut (Peeled and Diced)
  • 1 x cup Carrot (Peeled and Sliced)
  • 6 x cups Vegetable stock
  • Sprinkle Mixed Herbs
  • 1 x tablespoon Olive Oil
  • 1 cup Red Lentils (Rinsed thoroughly)

Method:

  • Prepare the butternut, carrot and onion by peeling and chopping them.
  • Gently heat the olive oil and cook carrots, onions and garlic until onions are soft.
  • Add 4 cups of vegetable stock, butternut, lentils, mixed herbs and cayenne chilli pepper.
  • Simmer for 30-45 minutes until butternut is soft.
  • Blend the soup until it’s smooth.
  • Add more stock until you reach the desired consistency. Keep blending to ensure that the soup is well mixed and blended.
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Tarryn Poulton

Tarryn Poulton

Tarryn Poulton is a PN1 Certified Nutrition Coach and PCOS expert who has been a leader in the online PCOS space for over 8 years. Tarryn has the support of leading clinicians from around the world who support her scientific approach to understanding and talking about PCOS this includes all medical journals and ongoing research. You can read more about Tarryn and the team here.

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3 Responses

3 Responses

  1. I loved this soup! Two hours after eating it and I am still FULL! Can’t wait to eat the left overs for lunch tomorrow : )

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