Best Spiced Root Vegetable Soup Recipes

SPICED ROOT VEGETABLE SOUP

Spiced root vegetable soup image

This hearty vegetarian soup will warm up cold winter nights and can be frozen for later

Provided by Good Food team

Time 45m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
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
425ml milk
100g Greek yogurt
1 tbsp coriander leaves, chopped

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 mins.
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 a dollop of Greek yogurt and a sprinkle of chopped coriander.

Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 2.81 milligram of sodium

SPICED ROOT VEGETABLE SOUP

Spiced Root Vegetable Soup image

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

Ingredients

2 tablespoons olive oil
2 onions, finely chopped
2 sweet potatoes, peeled and chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 red chili pepper, deseeded and roughly chopped
1 tablespoon ground cumin
3 ounces dried green lentils
5 1/2 cups vegetable stock
1 3/4 cups milk (or use extra stock)

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