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Spiced root vegetable soup

This hearty vegetarian soup will warm up cold winter nights and can be frozen for later

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 387
  • Carbohydrates 56
  • Saturated Fat 3
  • Sugar 22
  • Protein 15
  • Fat 14
  • Fibre 9
  • Salt 2.81

Nutrition per serving

  • Calories 387
  • Carbohydrates 56
  • Saturated Fat 3
  • Sugar 22
  • Protein 15
  • Fat 14
  • Fibre 9
  • Salt 2.81

Ingredients

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 sweet potatoes, chopped
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1 red chilli, roughly chopped
  • 1 tbsp ground cumin
  • 75g dried green lentils
  • 1.3l vegetable stock
  • 425ml milk
  • 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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