Hearty Winter Vegetable Spiced Soup
When the weather turns colder, there’s nothing better than a comforting bowl of homemade soup. This hearty vegetarian recipe combines sweet potatoes, lentils and warming spices to create a satisfying meal that’s both nourishing and easy to prepare.
It’s ideal for a cosy evening at home and can be made in one pot, making it perfect for a simple midweek dinner or a warming lunch the next day.
Ingredients
2 onions, finely chopped
2 carrots, chopped
2 tbsp olive oil
2 sweet potatoes, peeled and diced
2 parsnips, chopped
1 red chilli, diced
1 tbsp ground cumin
80g dried green lentils
1 vegetable stock cube
400ml milk
100g plain Greek yoghurt
Small handful coriander leaves, chopped
Method
Heat the olive oil in a large pan and gently fry the chopped onions for 5–7 minutes until softened.
Add the carrots, sweet potatoes and parsnips, cooking for another 5–7 minutes. Stir in the cumin and diced chilli during the final few minutes to release their flavour.
Add the lentils and crumble in the vegetable stock cube. Pour in enough water to cover the vegetables, bring to the boil, then reduce the heat and simmer for around 20 minutes until the vegetables are tender and the lentils are soft.
Use a hand blender to blend the soup until smooth. Gradually add the milk while blending until the soup reaches your preferred consistency. Season to taste.
Serve in bowls topped with a dollop of Greek yoghurt and a sprinkle of fresh coriander.
Perfect served with warm crusty bread for a comforting winter meal.
