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.
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
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.