Adding Black Cumin Oil to your winter soup recipe, not only enhances its flavour with a unique, slightly peppery, and earthy taste, but you’re also infusing it with a host of beneficial compounds that can help you stay healthier and more comfortable during the colder months.
Ingredients
- 2 roasted peppers
- 2-3 cups steamed or roasted pumpkin
- 1¼ cups lentils
- 1 tbsp miso paste
- 3-4 cups water or stock
- 1-2 tbsp Lifestyle Food Nutritional Yeast Flakes
- 1 tsp garlic powder
- ¾ cup Lifestyle Food Coconut Milk
- Salt and pepper, to taste
- Lifestyle Food Black Cumin Oil, to serve
- Lifestyle Food Roasted Seeds, to serve
- Fresh herbs, for garnish
- Coconut milk, for serving
Black cumin oil is a powerhouse of nutrients and bioactive compounds, which give it its robust antioxidant and anti-inflammatory properties. These include polyphenols, phytosterols, essential fatty acids, vitamins and minerals.
Method
- Add the roasted peppers, pumpkin, lentils, miso paste, water or stock, nutritional yeast, garlic powder, and coconut milk to a large pot. Bring the mixture to a simmer and cook until the lentils are soft and tender.
- Once the lentils are soft, transfer the soup to a blender and blend until smooth and creamy.
- Ladle the soup into bowls and top with roasted seeds, fresh herbs, and a drizzle of coconut milk.
- Add a generous drizzle of cumin oil on top for a final burst of flavour.
