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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14th Nov, 2011
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.
24th Oct, 2011
I loved this soup. I followed the recipe exactly and it was delicious. It was more filling than I would have expected – and very tasty. Very impressed and I will definitely make again.
21st Oct, 2011
A-may-zing!! this is the best soup ever. I've made it for family and friends, they all love it and can't believe how easy it is to make. While the sunday dinner is on I make a batch of this soup for one night through the week if I'm late home from work, It's fab with some warm bread. This recipe makes lots and lots and for very little cost >8-)
13th Sep, 2011
I love this soup, and so does my family. In fact I have a pan cooling off slightly to blitz in the blender. I always leave out the lentils (not a fan!!) milk, and yoghurt, which really makes it a bit healthier. I just tend to add slightly more water to the stock, and a bit more after it is blended if the soup is really thick. I have also made this soup for my son as a weaning food, but left out the chilli. Baby nephew liked it aswell, perfect way to get baby to start enjoying different tastes together. I then started to add half a chilli, and we are now up to the full chilli. Perfect Autumn food, on a horrible night.
Hana banana
12th Sep, 2011
25th Aug, 2011
This is lovely but I will add more spice next time. Perhaps the red chilli I used was very mild but I was expecting a bit more of a kick having followed the recipe exactly. That said, it is a beautiful, silky, super healthy soup and I will definitely make it again.
6th Aug, 2011
This soup was delicious - made it as a starter prior to a traditional haggis dinner for my wee clan whilst the mother in law was visiting! Went down really well. Was a bit worried at the amount of cumin that went in but once all was whizzed up it was a just a gentle kick of spice to the taste. I missed out the greek yoghurt but added in a bit of swede. Really lovely hearty soup that made quite a large amount. I will definitely be making this again especially in the winter months. It will also make a great lunch for work.
12th May, 2011
Gorgeous soup. I had to make quite a few changes to fit in with the ingredients that I had to hand but it still turned out very tasty! I used half a dozen new potatoes instead of sweet potato, 1tsp cumin seeds instead of the ground cumin and a generous pinch of chilli flakes in place of fresh chilli. I also used red split lentils because it was all I had and I left out the milk and yoghurt because it was a nice taste and consistency without it (plus it cut down on the calories even more). I will probably follow the recipe properly at some point to compare, but I was very happy with the changes that I made and will definitely make this again either way!
5th May, 2011
Not really impressed with this one, I dont know if it is the background lentil taste but it just doesnt do it for me. :(
24th Mar, 2011
Have made this soup so many times and it's fantastic. Great flavour, freezes well.


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