Mushroom, Lentil & Mild Curry Soup

You will need:

1 750ml tub Dr Broth Roast Chicken bone broth

3 cups chopped mushrooms

½ cup lentils (soaked)

1 tsp curry powder

1 tbls soy sauce

1 tbls fish sauce

Juice of 1lemon

2 tbls extra virgin olive oil

‍

Method:

In a medium saucepan over quite a high heat sauté the mushrooms until brown and roasted.

Stir in the soaked lentils and stir through the curry powder

Add the soy sauce and fish sauce and cook for a few minutes

Add the tub of Dr Broth bone broth, bring to the boil, then turn the heat down to a simmer

Cook until the lentils are soft, once they are soft carefully transfer to a blender and puree. Always be very careful with hot liquids.

Squeeze in the lemon juice and adjust the consistency with a little water if the soup is too thick.

You can also add some coconut milk to the soup

Serve with a dollop of crème fraiche.

‍