With winter days upon us and a chill in the air, this is one of my favourite soups. It’s guaranteed to warm you on the coldest of days.

Soups are a simple yet effective way to load up on goodness. You can make them out of anything and they always seem to taste better the day after. This is a particular favourite of mine so enjoy.

Spicy Root and Lentil Soup – Prep time: 10 minutes Cooking time: 20 minutes Serves: 8

Quick, inexpensive and so healthy. Gluten free, dairy free, nut free and high in plant based protein, This soup is ideal for vegans and vegetarians too.

Ingredients:

2tbsp olive oil

1 diced onion

2 garlic cloves, minced

1 small red chilli, finely chopped

2 sweet potatoes, peeled and chopped into small chunks. (800gs)

3 carrots, peeled and chopped into small chunks

2 parsnips, peeled and chopped into small chunks.

2tbsp of curry powder

100g or red lentils, soaked in water for 30 minutes, drained and rinsed well

1 litre vegetable stock or broth.

freshly chopped coriander

 

Method

Heat the olive oil in a large pan and fry off the onions, garlic and chilli for 5 minutes until softened.

Add the chopped root vegetables and cook for 10-12 minutes.

Stir in the curry powder, lentils and broth and bring to the boil.

Reduce heat and simmer for 15 -20 minutes until lentils are pale and vegetables are tender.

Add in some coriander and blend the mixture until smooth.

Serve, topped with the remaining coriander.  

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