This soup is packed with flavour, fibre, and plant-based protein to keep you feeling satisfied and energised all afternoon. Plus, the warming spices like ginger and cumin add an extra layer of cosiness that’s perfect for these chilly winter days and evenings.
Ingredients
- 1 medium Swede
- 3 large Carrots
- 1 small Parsnip
- 2 large sticks of celery
- 1 medium white onion
- 4 cloves garlic
- 1tsp fresh or dried Sage, or thyme as an alternative
- 3-4 tbsp Olive oil
- 2tsp medium/hot curry powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 4 tablespoons of red lentils
- 400g can cannellini beans
- 900ml stock
- Salt and pepper
Method
- Finely chop the onion. Squash the garlic and chop finely. Add both to a pan with 3-4 tbs olive oil and a large pinch of salt (this stops them burning).
- Chop the celery and add to the mix.
- Soften over a medium heat stirring regularly. While this is cooking you can chop the other veg quite small, about 1cm max.
- Add the spices and herbs to the pan and cook again for 2-3 minutes.
- Now you can add the chopped veg and stir well to coat them with spices. Put the lid on and turn the heat down a bit. Leave for 5 minutes to steam. This helps to infuse the flavours.
- Next, stir in the beans and lentils thoroughly and add the stock.
- Then bring to the boil and then turn it down and leave to simmer for 30 minutes.
- If you like smooth soup you can liquidise it or use a stick blender. Personally, I like it just as it is.
- I bought a vegetable selection bag for this soup. Don’t worry if there are other veg in there like leeks or squash just add them as well.
