Delicious Autumn Spiced Vegetable Soup

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This hearty vegetarian soup will warm you up for those cold winter nights. This recipe can be frozen for later!

Serves 4

387 calories - per serving

fat-14g

saturates-3g

carbs-56g

sugars-22g

fibre-9g

protein-15g

Ingredients

METHOD:

  1. 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.

  2. 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.

  3. Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.