Recipe
Middle Eastern Spiced Root Veg Soup Recipe
This recipe is rated 4.8 out of 5.
Healthy choice
Gluten-free option
Refined sugar free
Nut-free option
Budget friendly
Easy peasy
One-pot recipe
Comfort food
Soups
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
Directions
15 mins to prep
40 mins to cook
-
Step 1
Heat oil in a large saucepan over medium heat. Add onion and sauté for 3-4 minutes or until soft.
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Step 2
Add spices and stir until fragrant.
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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.
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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.
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Step 5
Serve topped with coriander leaves and chilli flakes.
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