Kimblake soup

This is an Ayurvedic recipe, one which I was taught by Linda Bretherton. She is a friend of my mums, and runs workshops in the Ayurvedic lifestyle.

The soup is thought to have certain healing qualities, which is why it’s become a favourite for when feeling ill or weak. I made this soup for my Grandma in the summer when she’d been ill, and a few months ago my nan has the sniffles so I took her round a batch! It is honestly delicious. A very quick, simple soup of sweet potato, lentil and a few spices.

As it’s Easter, all of the siblings came home for a family get-together yesterday (Easter Sunday), so I made a massive batch of Kimblake, and also a batch of Carrot and Coriander soup by BBC Good Food.

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They were both a hit, but I made LOADS of Kimblake so I have some left over in the fridge. It keeps for ages so you can just tuck into it for lunch for a few days.

Unfortunately after a weekend of playing with my baby cousin, cooking for 12 and generally running around, I have done my back in and am confined to the sofa, so I am going to eat some Kimblake soup in the hope its healing powers will have a good effect on me!

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The ingredients are as follows (to serve two):

2 cups of sweet potatoes, diced
1 cup of split red lentils
1 bunch of coriander, roughly chopped
1 TBSP cumin seed
1 TBSP fennel seed
1 TBSP Boullion
1 tsp turmeric
1 tsp salt

And the How To:

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1. Fry fennel and cumin seeds in a little oil on a medium heat. Then add the turmeric. Use your nose, when the aromas are strong they’re probably fried enough, you don’t want the seeds to burn or this will effect the flavour of the soup. Then add the Boullion.

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2. Add the sweet potato, and cover it in the spices.

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3. Add the lentils, covering with the spices again

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4. Add water to cover the veg. Allow to simmer.

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5. Keep simmering and adding water to keep it above the veg for 10 minutes.

6. After 10 minutes, the sweet potato should be soft and cooked. Don’t add any more water, just let it simmer until the soup is thick enough for your liking.

7. Add coriander, then mash with a potato masher. You can blend if you like, but I think it tastes nicer when it’s all chunky and rustic.

8. Enjoy with warm crusty bread!

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