Thursday, 5 November 2015

Spiced root vegetable soup


    2 onions, finely chopped
    2 sweet potatoes, chopped
    2 carrots, chopped
    2 parsnips, chopped
    1 red chilli, roughly chopped
    1 tbsp ground cumin
    75g dried green lentils
    1.3l vegetable stock  
Optional garnish:
    Fat-free Greek yogurt
    Coriander leaves, chopped


    Heat a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining vegetables and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
    Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until vegetables are tender and lentils are soft. Blitz until smooth and add a little extra water or stock, if necessary. Season, then reheat until piping hot.
    Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.

Adapted from: Spiced root vegetable soup
Pamela is a former accountant, recovering journalist and international cat herder, disabled and chronically sick with Myalgic Encephalomyelitis, Fibromyalgia and Cervical spondylosis, fluent in three languages; English, Spanish and Rubbish. Mostly writes in the latter. She likes Genealogy, Model Railways and Cats.

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