Spiced Root Vegetable Soup

 
 

It's cold; it's dreary. Most of us are locked down and in desperate need of some winter cheer. What better way to warm up a chilly day than with a big bowl of tasty soup.

Here's one made with seasonal winter vegetables, packed full of goodness and easy on the pocket.  So much better and cheaper than bought soups. You can increase the quantities and freeze the leftovers.

Serves 4
 

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 or sour cream (optional)
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. If desired serve with sour cream or Greek yogurt. Sprinkle of chopped coriander.

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