Middle Eastern Spiced Root Veg Soup

Middle Eastern Spiced Root Veg Soup recipe
healthy choice

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!

Preparation time Prep: 15 mins
cook time cook: 40 mins
Skill level Easy Peasy

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
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 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.
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