Spiced root vegetable soup
By Good Food
This hearty vegetarian soup will warm up cold winter nights and can be frozen for later
-
Prep:10 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 387
-
fat 14g
-
saturates 3g
-
carbs 56g
-
sugars 22g
-
fibre 9g
-
protein 15g
-
salt 2.81g
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 sweet potatoes, chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 red chilli, roughly chopped
- 1 tbsp ground cumin
- 75g dried green lentils
- 1.3l vegetable stock
- 425ml milk
- 100g Greek yogurt
- 1 tbsp coriander leaves, chopped
Method
Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.
