For the month of March – I am not a fan of promoting soups, but with this crazy weather – I think a little warmth is needed!  This soup checks off so many boxes for an awesome meal – high fibre, vegetarian option, source of iron and beyond comforting!

Here’s what you need…

2 tablespoons olive oil
1 cup chopped onion
1 cup sliced baby spinach leaves, stems removed
4 cups reduced-sodium chicken broth (to make this a true vegetarian, substitute with 4 cups vegetable broth)
1/2 tsp ground cumin
4 cups Sweet Potato, peeled and cubed
19 oz (540ml) can of lentils, drained and rinsed
1 cup shredded 5-20% M.F. Canadian Gouda, divided
Fresh basil for garnish

Here is what to do…

In a pot, heat the oil over medium-high heat. Add onions and sauté for 3 minutes or until softened. Stir in sweet potatoes and cumin and sauté for 2 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until potatoes are tender. In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if using a blender. Stir in lentils; cook on medium heat for 2 minutes or until heated through. Remove from heat and stir in half of the Gouda and all of the spinach leaves. Season to taste with salt and pepper. Ladle soup into bowls and sprinkle each serving with remaining Gouda and garnish with basil

Here’s the nutrition information

Makes 6 servings – nutritional information for 1/6 of the total recipe 280 kcal 32g of Carbohydrates 16g of Protein  8g of Fat