|2 tbsp tbsp||Olive Oil Olive Oil|
|2||Sweet Potato Sweet Potato|
|1||Red Chilli Pepper Red Chilli Pepper|
|1 tbsp tbsp||Cumin Cumin|
|75 g g||Lentils Lentils|
|1,3 litres litre||Vegetable Stock Vegetable Stock|
|425 ml ml||Milk Milk|
|100 g g||Greek yoghursts Greek Yoghurt|
|1 tbsp tbsp||Coriander Coriander|
Spiced Vegetable Soup
Preparation time: 0:10
• 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.