I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it’s best when it’s made 24 hours in advance. All I can say is if it’s this good today, I can’t wait for tomorrow. If you don’t have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap–Idaho’s Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6.
Kale soup is great for batch cooking as it freezes so well. Priya tops hers with fried bacon and grated Parmesan, so it’s got tons of flavour. Don’t be tempted to season with salt while cooking the soup as the stock, bacon and Parmesan are all quite salty. With a GI of 48, this meal is high protein, low GI. Each serving provides 410kcal, 19g protein, 32g carbohydrate (of which 21g sugars), 20g fat (of which 7.5g saturates), 9g fibre and 2.9g salt.
Sweet potato soup is a big bowl of comfort. It’s vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection! Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.
