Spiced root vegetable soup

30-60 minutes 4 servings 400 kcal or less carrot carrots freezable ground cumin lentil lentil soup lentils mains parsnip parsnips quick red chilli red chillies root vegetables soup spicy parsnip soup vegetable soup vegetarian soup winter soup

N/A

Source

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

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.

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.

Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.