Vegan Coconut, Pumpkin and Red Lentil Soup

• ¼ of a 7oz/200gm block of organic creamed coconut
• 1 cup organic red lentils
• 1 ½ litres of vegetable broth (I use Massel when I can't make my own)
• ¼ of a Jap pumpkin / 1/2 buttenut squash, or 1 sweet potato cut into cubes
• 2 red onions chopped
• a large bunch of organic silver beet or baby spinach leaves
• 4 cloves garlic finely chopped
• 2 Tbsp freshly grated ginger, or more to taste
• Celtic sea salt or Himalayan salt and cracked pepper to taste

1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted.
2. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated.
3. Add in the vegetable stock and bring to the boil.
4. Simmer on a medium flame for about 40 minutes until the lentils are cooked through.
5. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary.
6. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger.
7. Cook for a further 5 minutes until the greens are just wilted and cooked.

Serve with a scoop of cooked grain (a grain ball) and garnish with some flat leaf parsley. YUM!
Serves about 4.