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          Lupin, Squash and Sweet Potato Soup

Ingredients
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
medium sweet potato, peeled and roughly cubed
1 tablespoonoil
1 teaspoon salt

For the garnish
Croutons
Greek yoghurt
Black pepper

Method

  1. 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.
  2. Add the stock and all the remaining vegetables. Season with salt. Bring to boil and then simmer until vegetables are soft enough to blend.
  3. Blend the mixture until very smooth.
  4. Serve with croutons and dairy or vegan Greek yoghurt along with black pepper.