Ginger rocks in winter

I have been loving my Sunday night cook up – cook once, eat all week. It really works too, as I eat well that following week. But this Sunday, it didn’t happen. So today I was completely craving some vegies and with the rain and all, home cooking. Enter:

Ginger, Butternut & Lentil Soup
From La Dolce Vegan: Vegan Livin' Made Easy

1 small onion, chopped
1 tbsp olive oil
2 inches fresh ginger, grated
2 cups butternut pumpkin, cubed
2 cups vegie stock
1 can diced tomatoes
1/2 cup red lentils (I used one whole can of savoury lentils)
½ tsp salt
½ tsp ground black pepper
*I also added fresh coriander, basil, garlic & chili

In a medium soup pot on medium heat, sauté the onion in oil until translucent. Add the ginger and pumpkin and sauté for 5 mins. Then add the stock, tomatoes, lentils, salt & pepper.

Bring to a boil, then reduce heat. Simmer for 15-20 mins or until pumpkin is cooked.

With a hand blender or food processor, blend half or all of the soup until smooth. Return to pot, reheat and serve.

Makes 2 large or 4 small servings.

Looks tasty in the book, tastes even better in the belly!

ps - i have a great pic to post with this, as proof of my home cookin', but blogger is being difficult. oh well, it still rocks!