SPICED ROOT VEGETABLE SOUP
This hearty vegetarian soup will warm up cold winter nights and can be frozen for later. From BBC Good Food Magazine. When I made this for myself and the OH he did not believe it had no meat in it! The lentils make iot lovely and thick and I made the whole recipe for two of us so we could take to work for lunch. It froze beautifully too.
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 minutes
- Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
- Ladle into bowls and serve with crusty bread!
Nutrition Facts : Calories 342.2, Fat 11.6, SaturatedFat 3.5, Cholesterol 14.9, Sodium 120.7, Carbohydrate 50, Fiber 12.8, Sugar 9.9, Protein 11.9
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