Credit: Alison Leighton, DipION | |

Serves 6 


  • 50g butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 5 ml ground cumin
  • 2 tsp coriander leaves, chopped
  • 1½ cups butternut squash, diced
  • ½ cup celery, sliced
  • 1½ tin chopped tomatoes
  • 3 cups vegetable stock
  • 1 cup red lentils
  • 1 bay leaf
  • Salt & pepper to taste
  1. Melt the butter and olive oil in a pot.
  2. Add the onions, garlic, cumin and half the coriander leaves.
  3. Add the butternut squash and celery and sauté
  4. Once they start to soften and cook, add the tomatoes, stock, lentils and bay leaf and allow to simmer for 30 minutes.
  5. Blend half the soup mixture in a blender, then add to the remainder of the soup.
  6. Season to taste.
  7. Scatter the remaining coriander leaves on top and serve.

About Castorvida 

Inspired by a desire to share the benefits of castor oil packing with the world, nutritional therapist and colonic hydrotherapist, Alison Leighton set out to create a product that would make the process easy and comfortable while still maintaining the all important health benefits.

The Castorvida castor oil and castor oil packs were designed to support the liver, immune system, IBS, fertility, hormone balancing, and overall health and wellbeing.

For further information or to join the Castorvida affiliate program, please email [email protected]