Spiced root vegetable soup

Spiced root vegetable soup

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(49 ratings)

Prep: 10 mins Cook: 35 mins


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
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  • 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



    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



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

  • 2 parsnips, chopped



    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



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

  • 1.3l vegetable stock
  • 425ml milk



    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


  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.

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Comments, questions and tips

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18th Oct, 2013
Brilliant soup, bit spicy for my little ones (including the hubby) left out the milk and added more stock and next time I'll leave out the chilli. Loved it though.
9th Oct, 2013
Found the parsnip way too strong in this so would reduce down by one and add some squash etc, but otherwise a lovely soup! Also added crushed black pepper as found it lacking without.
9th Mar, 2013
I found the soup a bit too sweet, next time I would make with ordinary potatoes rather than sweet potatoes as parsnips are sweet as well.
16th Feb, 2013
Loved this would do with a little less milk next time
2nd Feb, 2013
This was really easy to make and tasted wonderfull. I used red lentils instead of green as that's all I had in. I would definately make this again. 5 Stars!
19th Dec, 2012
Absolutely delish. Used 2 heaped teaspoons of cumin rather than tablespoons as other half not too keen on spicy. Didn't bother with the yoghurt to serve.
6th Nov, 2012
A gorgeously tasty soup with just a hint of spicy heat! Lovely on its own, but even nicer with the greek yoghurt and coriander!
6th Nov, 2012
A gorgeously tasty soup with just a hint of spicy heat! Lovely on its own, but even nicer with the greek yoghurt and coriander!
4th Nov, 2012
Yum : delicious! I didn't have any sweet potato so added a couple of smallish potatoes. My children wolfed it down, so I think this recipe is a keeper!
13th Oct, 2012
i used roasted squash and one less parsnip. Also used garam masala instead of mustard seeds. Is lovely will make again.


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