Spiced root vegetable soup
Cooking time
Prep: 10 mins Cook: 35 minsSkill level
EasyServings
Serves 4This hearty vegetarian soup will warm up cold winter nights and can be frozen for later
Nutrition and extra info
Additional info
- Freezable
- Vegetarian
Nutrition per serving
- kcalories
- 387
- protein
- 15g
- carbs
- 56g
- fat
- 14g
- saturates
- 3g
- fibre
- 9g
- sugar
- 22g
- 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
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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.
Recipe from Good Food magazine, December 2010
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Comments, questions and tips
Comments
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.
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!
I made this soup because I wanted something different and after reading the reviews I thought it would be tasty and I wasn't disappointed. It was absolutely beautiful and very moreish. My daughter who hates vegetables loved it because as she said "it smells like curry and doesn't taste like vegetables". I will definitely be making this soup a lot especially in the cold months to come.
Out of curiosity, what is the greek yoghurt for: taste or thickness? Can it be substituted with something else? http://bit.ly/student-recipes-vegetable-soup