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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mischiefmind
6th Dec, 2010
5.05
My 8 yr old saw this recipe and insisted that I make it for him. I was very skeptical that he would have it once prepared but surprisingly he loved it! Will definitely make it again as long as his taste buds go in favor for this soup. Not only is it delicious it is equally healthy.
Hopelass
16th Nov, 2010
5.05
Sorry forgot to rate!
Hopelass
16th Nov, 2010
5.05
This soup was perfect for a cold day, only changes I made were to leave out the milk, just adding a little xtra stock and left out the greek yogurt. It was delicious and made plenty to take to work for lunches!

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