Curried Sweetcorn Soup (with Lentils)

Adapted from Fresh Living Magazine July 2015

 

Serves 2

1 Serving: 1 Veg, 1 fat, 2 CC, 1 Prot

 

150g leeks

¼ tsp crushed ginger

½ tsp crushed garlic

¼ tsp crushed chilies

½ tsp turmeric

5ml olive oil

400g frozen corn kernels

15ml mild curry powder

1.5 cup chicken stock (vegetarians can use veggie stock instead)

200ml coconut milk (to save a fat portion I used fat free milk with a few drops coconut essence)

200g cooked red lentils

 

Fresh coriander to serve

 

Fry leeks in olive oil with ginger, garlic and chillies

Add the rest of the ingredients and simmer for about 20 minutes

Liquidise ½ (I personally prefer a ‘smooth’ soup, but you can leave it as is!) and serve with fresh coriander