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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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.
15th May, 2012
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.
12th Apr, 2012
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....
23rd Feb, 2012
Delicious filling soup. FOrgot the garnish but still made a lovely lunch.
23rd Feb, 2012
Delicious filling soup. FOrgot the garnish but still made a lovely lunch.
23rd Feb, 2012
Delicious filling soup. FOrgot the garnish but still made a lovely lunch.
20th Feb, 2012
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.
16th Jan, 2012
The THING for a cold day. To add a little bit of lemon rind is a good idea.
5th Jan, 2012
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.
3rd Dec, 2011
Soup was delish! Replaced 1 onion with 1 leek and left out greek yoghurt. Whole family loved it including my 3 year old!


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