Name: Spiced root vegetable soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
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

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Spiced root vegetable soup

Spiced root vegetable soup

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.7 out of 5.82 ratingsRate

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This hearty vegetarian soup will warm up cold winter nights and can be frozen for later

Freezable

Vegetarian

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Bread in four easy steps

A star rating of 4.8 out of 5.163 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal387
fat14g
saturates3g
carbs56g
sugars22g
fibre9g
protein15g
salt2.81g

Method

step 1

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.
step 2

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.
step 3

Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.

Recipe from Good Food magazine, December 2010

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A star rating of 4.7 out of 5.82 ratings

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