Spiced root vegetable soup

Spiced root vegetable soup

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(66 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…

  • 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…

  • 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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26th Jan, 2020
This is really good! It was really quite spicy, as my red chilli was unexpectedly hot. I used swede rather than sweet potato, which I recommend.
30th Nov, 2019
I loved this soup! I did make some changes, though- I didn't use as much milk and I cut out the chilli because I'm not a big fan of spice. I also roasted the sweet potato first because I love roasted veg! That being said, I still think it would be great without the changes I made.
grainne's picture
12th Mar, 2019
Wow this was so nice and tasty added some ginger to and little more chilli to spice
Frantic Flapjack
20th Mar, 2018
A lovely winter warmer soup with just the right amount of spice.
9th Mar, 2017
Very nice. I added some more spices though.
27th Feb, 2017
The amount of cumin is too much, next time I would only add a little bit..... did not enjoy this.
28th Oct, 2016
Pretty tasty, but for my taste I added extra spice with some chilli flakes, just to give an extra kick. I also used red instead of green lentils and potato instead of sweet potato, think this worked just fine. Soup already sweet enough so think sweet potato may have been too much. I also added half a tin of chickpeas as needed using up. This worked well I think, but I think due to adding the chickpeas, and having higher quantities of veg than in recipe, I did need to add a lot more stock. Result being that I had to transfer half the mixture into another saucepan to cook, as was far too muh for my biggest saucepan. Will make again..
30th Nov, 2015
This is my go to warming winter soup, so easy and delicious. I double the quantity and freeze half in individual tubs ready to microwave on lazy rainy evenings. A dollop of greek yoghurt is must and I never add the milk... it goes silky smooth anyway if the veg is chopped thinly.
3rd Dec, 2014
Really yummy soup and easy to make. My chilli was quite big and I put it in seeds and all - made it a little too spicy for me (and usually I like a little heat) - next time I'd maybe take the seeds out, especially for kids or entertaining. Nice with the milk though - I was dubious but it makes it really silky.
2nd Dec, 2014
Made this soup just now for lunch. Didn't have any sweet potatoes or parsnips OR lentils but instead used celeriac, potatoes and turnips. Added them all at the exact same time as the other veg and the soup turned out beautifully. Only added a splash of milk really as the stock had cooked away a bit and I wanted to get some more liquid in there. Didn't add coriander leaves or greek yoghurt, but nevertheless the cumin and the chilli spiced the soup beautifully and gave it a wonderful mellow warmth. I'll definitely use this recipe as the basis for future soups as it's incredibly easy and adaptable and a great way to get your daily veg intake!


BBELL75's picture
9th Nov, 2018
Would you be able to freeze this after adding the milk?
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. Yes, you can. Freeze at the end of step two.
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