This soup has loads of root vegetables and is delicately spiced – serve it with a dollop of Greek yoghurt and some finely chopped coriander.
- 2 sweet potatoes
- 2 onions
- 2 carrots
- 2 parsnips
- 75g dried green lentils
- 1 litre vegetable stock
- 450ml milk
- 1 red chilli
- 1 tbsp. ground cumin
- Salt and pepper
- Olive oil
Finely chop the onion.
Chop the carrots, parsnips and sweet potatoes into rough chunks. Finely chop the chilli, discarding the seeds if you don’t like too much spice.
Heat the olive oil in a pan and cook the onion for around five minutes until translucent. Add the rest of the vegetables and fry them for another five minutes, then add the lentils, chilli and cumin.
Add the stock and bring everything to a simmer. Season well.
Cook for 25 minutes or until everything is soft and tender and then transfer the mixture to a blender.
Blitz until smooth with the milk. Serve piping hot.