Middle Eastern Spiced Root Veg Soup

healthy choice

Posted in Soups ‘n’ salads

Tags: healthy choice, low fat, one pot, vegan, vegetarian

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!

Prep: 15 mins

cook: 40 mins

serves:

4

Easy Peasy

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You will need:

1 tablespoon extra virgin olive oil
½ 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
½ tin (200ml) light coconut milk
2 tablespoons coriander leaves, roughly chopped, to serve
¼ teaspoon chilli flakes, to serve

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Recipe: Skye Swaney

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Heat oil in a large saucepan over medium heat. Add onion and sauté for 3-4 minutes or until soft.
2Add spices and stir until fragrant.
3Add lentils, sweet potato, carrots, parsnips, soy sauce, stock and water and simmer for 20-30 minutes or until vegetables are very soft.
4Add coconut milk and blend with a hand blender (or in a food processor) until smooth. Add more water if soup is too thick.
5Serve topped with coriander leaves and chilli flakes.