Spiced root vegetable soup

Spiced root vegetable soup

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

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.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kevpage4@gmail.com
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.
harrisongk
9th Mar, 2013
4.05
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.
amy_shorty_81
16th Feb, 2013
4.05
Loved this would do with a little less milk next time
clairekenny25
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!
suegriff26
19th Dec, 2012
5.05
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.
lisawaters7
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!
lisawaters7
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!
fainleog
4th Nov, 2012
5.05
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!
michellecchan
13th Oct, 2012
5.05
i used roasted squash and one less parsnip. Also used garam masala instead of mustard seeds. Is lovely will make again.
debbiep06
22nd Sep, 2012
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.