Start by dicing and preparing all of your vegetables. I prefer to dice things fairly small for this recipe as I love a spoonful of soup with a lot of different bites.
Add your onion, garlic, spices, olive oil and salt to a pot on medium heat and let this sweat down and cook. Once cooked thoroughly stir in your tomato paste.
Next it is time to add your diced yam, carrot, cauliflower, lentils and water. Give this all a good stir and cover on medium heat to allow cook for 15 minutes, until the vegetables and lentils are almost soft.
Once soft, add in your celery, mushrooms, spinach, beans and coconut milk. Allow this to simmer for a few more minutes and then it is ready to serve!
This is such an easy, quick soup that comes together in less than 40 minutes and makes about 5-6 servings. Freezes wonderful as well!
If freezing, let it cool completely before doing so.
