Spiced root vegetable soup

Spiced root vegetable soup

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(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
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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.

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Comments, questions and tips

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lizleicester
15th May, 2012
4.05
Trebled the quantities for 10 hungry vegetarians and apart from forgetting the yogurt it was a great success. Served it with warmed Hannukah biscuits from another Good Food recipe.
annieparsnips
12th Apr, 2012
5.05
Just tucking into a bowl of this soup now....delicious! I forgot to buy the chilli so added a teaspoon on dried chilli flakes instead. Just off to top my bowl up....
alkaseltzer
23rd Feb, 2012
4.05
Delicious filling soup. FOrgot the garnish but still made a lovely lunch.
alkaseltzer
23rd Feb, 2012
4.05
Delicious filling soup. FOrgot the garnish but still made a lovely lunch.
alkaseltzer
23rd Feb, 2012
4.05
Delicious filling soup. FOrgot the garnish but still made a lovely lunch.
lizleicester
20th Feb, 2012
4.05
Based on what was available, swapped a leek for an onion, green chilli for red chilli and still the outcome was delicious. Warmed the cockles on a cold night in Yorkshire.
kubirik
16th Jan, 2012
4.05
The THING for a cold day. To add a little bit of lemon rind is a good idea.
vespa007
5th Jan, 2012
2.05
Really tasty and warming for a cold evening. Didn't have any ground cumin or fresh chilli so I used a tbsp of garam masala and a pinch of dried chilli.
chopper74
3rd Dec, 2011
5.05
Soup was delish! Replaced 1 onion with 1 leek and left out greek yoghurt. Whole family loved it including my 3 year old!
lordielordie
14th Nov, 2011
5.05
I've just made this for supper with parsnips from the allotment and it's absolutely delicious.There's enough for us tomorrow,can't wait,hope it's chilly outside! I used white potato as I didn't have any sweet ones and omitted the milk as it's in my opinion just as good without it.

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