Diet-friendly comfort soup

3 weeks until I go to Cape Town, so I'm being superstrict with my eating and scraping up every last bit of sun (for my WHITE legs) that I can. As some-lame-chick in high school said: "white fat looks fatter than brown fat". Hahaha.

Anyway, the thing is I found this (vegan!?!) recipe in a local fashion/lifestyle mag and was so enticed, I twisted it a little to keep the diet- gods smiling. And here it is for you.

Spicy lentil, chickpea and corn comfort soup
Serves 4

10ml (2 tsp) olive oil
5 cm piece of ginger, grated
3 garlic cloves, minced
1 medium onion, chopped
1 medium (or 2 small) red chilli, finely chopped

10ml (2 tsp) curry paste
5ml (1 tsp) turmeric
1 x 410g canned brown lentils (drained)
1 x 410g canned kernel corn (drained)
1 x 410g canned chickpeas (drained)

250ml coconut milk (I used a lite kind with only 1g fat per 100ml)
250ml vegetable stock
250ml chopped coriander

salt, to taste (it definitely needs this)

Note: Instead of spending on the canned chickpeas and lentils (and corn, come to think of it), why not use the dried kind and boil them yourself? I used the tinned kinds and although it was convenient, it worked out a little pricey. I'm definitely using dried next time.

Heat the oil in a deep pan, and slowly cook the onion, garlic, ginger and chilli (for about 5 minutes). Add the curry paste and turmeric, and fry for a minute or 2. Add the remaining ingredients and bring to the boil. Simmer for 10 to 15 minutes, until the chickpeas and corn are softened. Take it off the heat.

If you have a hand-held blender you can blend it in the pan, but leave it moderately chunky (a few whole pieces here and there). Otherwise, transfer three-quarters of it to a blender and blend smooth. Return to the pan, season and serve hot.

1 serving contains, 7g fat, 300 calories, 50 calories from fat, 429g sodium, 42g carbohydrates, 11g protein)