This hearty Lupin Squash and Sweet Potato vegetable soup provides a welcome boost of slow-release energy. Lupin flakes are rich in fibre and minerals, not to mention easily digested protein and they contain just 4% carbs, making this recipe a great choice for lunch.
3 large onions, roughly chopped
2cloves garlic, crushed
1 ½ teaspoons curry powder
135g TLC Lupin Protein Flakes
1 litre vegetable or chicken stock
½ large butternut squash – peeled, roughly cubed
1 medium sweet potato, peeled and roughly cubed
1 teaspoon salt
For the garnish
- Saute onions, garlic, curry powder and lupin flakes on low heat, stirring constantly until the lupin flakes are toasted. Take care not to burn the lupin. Flakes may stick together if the pan is too hot.
- Add the stock and all the remaining vegetables. Season with salt. Bring to boil and then simmer until vegetables are soft enough to blend.
- Blend the mixture until very smooth.
- Serve with croutons and dairy or vegan Greek yoghurt along with black pepper.