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Ingredients
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 2 | Onions
Onion (chopped) | ||
| 2 | Sweet Potato
Sweet Potato (chopped) | ||
| 2 | Carrots
Carrot (chopped) | ||
| 2 | Parsnip
Parsnip (chopped) | ||
| 1 | Red Chilli Pepper
Red Chilli Pepper (roughly chopped) | ||
| 1 tbsp tbsp | Cumin Cumin | ||
| 75 g g | Lentils
Lentils (dried) | ||
| 1,3 litres litre | Vegetable Stock Vegetable Stock | ||
| 425 ml ml | Milk
Milk (low fat) | ||
| 100 g g | Greek yoghursts Greek Yoghurt | ||
| 1 tbsp tbsp | Coriander
Coriander (chopped leaves) |
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Create new shopping listSpiced Vegetable Soup
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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.