Salving Soups: Root vegetable soup with spiced lentils
This warming root vegetable soup has a little extra heat with the additional spices to warm you up on cold winter days. It’s wholesome, hearty and full of nutritional goodness.
Sweet potatoes and carrots are great sources of vitamin A, an antioxidant powerhouse, that is linked to anti-ageing benefits. The magnesium in the sweet potatoes is the go-to mineral for de-stressing. It promotes relaxation, calmness and a good mood, as well as artery, blood, bone, muscle and nerve health.
Bonus points for this soup to help pep-up your mood on dark winter days.
Prep time: 10 minutes
Cook time: 35 minutes
- 3 tbsp olive oil
- 2 medium onions, finely chopped
- 2 sweet potatoes, peeled and chopped into about 1cm pieces
- 2 carrots, peeled and chopped
- 1 celeriac, peeled and chopped
- 1 green chilli, roughly chopped
- 2 tsp ground cumin
- 75g dried green lentils
- 1.3l vegetable stock
- 400 ml milk
- 100g Greek yogurt
- toasted pumpkin seeds
- Heat 2 tablespoons of the olive oil in a large pan. Add the onions and fry on a low heat for 5 mins until softened. Add the remaining tablespoon of olive oil. Tip in the remaining veg, turn up the heat up to medium and cook for a further 5 mins, adding the chilli and cumin for the final 2 mins.
- Add the lentils and stock to the pan. Bring to the boil, then lower the heat and simmer for 25 mins until veg are tender and lentils are soft.
- Blitz until smoother with the milk and a little extra water or stock, if necessary. Season, then reheat until hot.
- Serve with a dollop of yogurt and toasted pumpkin seeds.