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Spicy vegetable soup

By clairefiorentino (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A heart warming vegetable soup, perfect for cold winter nights after work.


  • 1/2 tsp chilli flakes
  • 1 tbsp ginger powder
  • 1 tbsp olive oil
  • 1/2 tsp garlic granules
  • 250g chopped carrots
  • 200g chopped swede
  • 3 small celery sticks
  • 5 small boiled potatoes, peeled and chopped
  • 100g green lentils
  • 1 Litre chicken stock
  • 125ml milk (at room temperature)
  • salt and pepper to taste


  • STEP 1
    Heat a deep pot and dry-fry the chilli flakes for a few seconds until they release their aroma. Then add the olive oil. As soon as it heats up add all the vegetables: potatoes, carrot, swede, celery, and lentils. Also add the garlic granules. Cook until everything is well hot, stirring occassionally so that the vegetables do not stick to the bottom of the pan.
  • STEP 2
    Add the chicken stock, the milk, the ginger and the salt & pepper. Stir well and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft. Blend until smooth using a stick blender. Serve hot.
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    Rating: 5 out of 5.1 rating
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