Spicy Root Veg Soup

OK, so this one is very British, but I was SO excited to find parsnips in Monoprix that I could not resist……..

SAM_1506

Serves 4 as a starter or 2 as a lunch/supper dish

Ingredients
 1 medium sweet potato,  chopped into large cubes
2 large carrots, chopped into small cubes
2 medium parsnips, chopped into slightly larger cubes
A handful of red lentils
Glug of olive oil
A coffee spoon* of dried ground cumin
A coffee spoon of dried ground coriander
A teaspoon tumeric
A vegetable stock cube or boullion made up to 1 litre
Salt and pepper to taste

*in France unecuiller de café, in the UK the small spoon you would use for mustard or mint sauce.

Method

Heat the oil in a large saucepan,add the carrots and sauté for 1 minute,

Add the parsnips and sauté for a further minute,

Add the sweet potato and continue to sauté for a further 2 minutes,

Add the lentils and spices, taking care not to burn,

Add the stock and bring to the boil, reduce the heat and simmer for around 1 hour, or until the lentils have disappeared and the carrots are soft.

Puree roughly with a potato masher (for a less rustic effect use a blender)

Season as required with salt and freshly ground black pepper.

Serve with a crusty baguette……….bon appétit!

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