Spiced root vegetable soup

Spiced root vegetable soup

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(58 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
This hearty vegetarian soup will warm up cold winter nights and can be frozen for later

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal387
  • fat14g
  • saturates3g
  • carbs56g
  • sugars22g
  • fibre9g
  • protein15g
  • salt2.81g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 sweet potatoes, chopped
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 parsnips, chopped
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 red chilli, roughly chopped
  • 1 tbsp ground cumin
  • 75g dried green lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1.3l vegetable stock
  • 425ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g Greek yogurt
  • 1 tbsp coriander leaves, chopped

Method

  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.

  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.

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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
grainne's picture
grainne
12th Mar, 2019
5.05
Wow this was so nice and tasty added some ginger to and little more chilli to spice
Frantic Flapjack
20th Mar, 2018
5.05
A lovely winter warmer soup with just the right amount of spice.
Jules1909
9th Mar, 2017
5.05
Very nice. I added some more spices though.
vera_p
27th Feb, 2017
2.05
The amount of cumin is too much, next time I would only add a little bit..... did not enjoy this.
Mollie882
28th Oct, 2016
3.05
Pretty tasty, but for my taste I added extra spice with some chilli flakes, just to give an extra kick. I also used red instead of green lentils and potato instead of sweet potato, think this worked just fine. Soup already sweet enough so think sweet potato may have been too much. I also added half a tin of chickpeas as needed using up. This worked well I think, but I think due to adding the chickpeas, and having higher quantities of veg than in recipe, I did need to add a lot more stock. Result being that I had to transfer half the mixture into another saucepan to cook, as was far too muh for my biggest saucepan. Will make again..
RaspberryLemon
30th Nov, 2015
5.05
This is my go to warming winter soup, so easy and delicious. I double the quantity and freeze half in individual tubs ready to microwave on lazy rainy evenings. A dollop of greek yoghurt is must and I never add the milk... it goes silky smooth anyway if the veg is chopped thinly.
hannahspruijt
3rd Dec, 2014
4.05
Really yummy soup and easy to make. My chilli was quite big and I put it in seeds and all - made it a little too spicy for me (and usually I like a little heat) - next time I'd maybe take the seeds out, especially for kids or entertaining. Nice with the milk though - I was dubious but it makes it really silky.
betsyvriend
2nd Dec, 2014
5.05
Made this soup just now for lunch. Didn't have any sweet potatoes or parsnips OR lentils but instead used celeriac, potatoes and turnips. Added them all at the exact same time as the other veg and the soup turned out beautifully. Only added a splash of milk really as the stock had cooked away a bit and I wanted to get some more liquid in there. Didn't add coriander leaves or greek yoghurt, but nevertheless the cumin and the chilli spiced the soup beautifully and gave it a wonderful mellow warmth. I'll definitely use this recipe as the basis for future soups as it's incredibly easy and adaptable and a great way to get your daily veg intake!
Pedrosium's picture
Pedrosium
20th Feb, 2014
5.05
absolutely gorgeous - a fantastic combination of flavours with a lovely creamy texture :)
Supercook89
29th Jan, 2014
I've made this so many times, I don't have any problems with it at all! I think it's perfect and it's one of my family's favourites

Pages

BBELL75's picture
BBELL75
9th Nov, 2018
Would you be able to freeze this after adding the milk?
goodfoodteam's picture
goodfoodteam
14th Nov, 2018
Thanks for your question. Yes, you can. Freeze at the end of step two.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?