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Indian winter soup

Indian winter soup

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A star rating of 4.6 out of 5.36 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal445
fat8g
saturates1g
carbs80g
sugars13g
fibre8g
protein19g
low insalt0.14g
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Ingredients

Method

  • STEP 1

    Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

  • STEP 2

    Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 4.6 out of 5.36 ratings
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