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Recipe Middle Eastern Spiced Root Veg Soup

Disguised as a simple veggie soup, this nutrient-dense dish packs a lot of warm, comforting flavour. No shame in swapping your spoon for a nice sourdough!

You will need

Serves 4

  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 cup split red lentils
  • 1 large sweet potato, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • 1 teaspoon soy sauce
  • 3 cups vegetable stock
  • 2 cups water
  • 1/2 tin (200ml) light coconut milk
  • 2 tablespoons coriander leaves, roughly chopped, to serve
  • 1/4 teaspoon chilli flakes, to serve

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Directions

15 mins to prep

40 mins to cook

  1. Step 1

    Heat oil in a large saucepan over medium heat. Add onion and sauté for 3-4 minutes or until soft.

  2. Step 2

    Add spices and stir until fragrant.

  3. Step 3

    Add lentils, sweet potato, carrots, parsnips, soy sauce, stock and water and simmer for 20-30 minutes or until vegetables are very soft.

  4. Step 4

    Add coconut milk and blend with a hand blender (or in a food processor) until smooth. Add more water if soup is too thick.

  5. Step 5

    Serve topped with coriander leaves and chilli flakes.