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I know, it's appalling isn't it?
This might not seem strange to you, but I usually make soup every week, or at least most weeks. I wasn't even in the frame of mind to make soup when I looked in the fridge yesterday to see what was sitting there waiting to be used.
What's wrong with me? It's winter, I should be making a big bubbling pot of veggie soup every week. It's tasty, filling and oh so very good for you. Not to mention that soup is kind to the waistline and to the bank account.
Parsnips
The first thing I saw when I opened the fridge was the parsnips.
A big bag of parsnips caught my eye in the supermarket, marked down to 70p. I couldn't leave them behind. My plan was to make some Honey Roast Parsnip Crisps, but that happened and they were still sitting in my fridge over a week later. One thing I'll say for parsnips is they keep well.
So soup it had to be. What else did I have? Carrots, they would do nicely. Then I thought why not add some red lentils to bulk it out, but it will be a sweet soup, so I'll have to balance it with some spice.
I added chopped and grated parsnips and carrots to the soup for a nice variation in texture. Try that next time you make soup and let me know what you think.
It was absolutely delicious. A thick, warming winter soup. Just what we needed yesterday. Served with crusty bread. Glorious! I'm back in soup making mode at last.
5:2 Diet
- Low in saturated fat
- No cholesterol
- Low in sodium
- Very high in dietary fiber
- High in manganese
- High in potassium
- High in thiamin
- Very high in vitamin A
- Very high in vitamin B6
- High in vitamin C
Parsnip, Carrot and Lentil Soup
A thick winter soup spiced with cumin and coriander to bring you warmth, comfort and a full tummy on cold winter days.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 3 large parsnips, chopped
- 2 large parsnips, grated
- 3 large carrots, chopped
- 2 large carrots, grated
- 3 pints vegetable stock, add more if you think it needs it
- 1 tsp cumin
- 1 tsp dried coriander
- 150g red lentils, rinsed well
- a good grinding of salt and pepper
Instructions
1. In a large pot, saute the onions and garlic in the olive oil until the onions are soft.
2. Add the chopped parsnips and carrots and cook gently for a few minutes.
3. Next add the grated vegetables and the stock and stir well.
4. Add the spices and red lentils. Stir frequently, so the lentils don't stick to the bottom of the pan.
5. Bring to the boil, then reduce to a simmer, put the lid back on and cook gently for 30 minutes until the vegetables are soft and the soup is thick.
6. Season with salt and pepper, then serve.
7. Enjoy!
2. Add the chopped parsnips and carrots and cook gently for a few minutes.
3. Next add the grated vegetables and the stock and stir well.
4. Add the spices and red lentils. Stir frequently, so the lentils don't stick to the bottom of the pan.
5. Bring to the boil, then reduce to a simmer, put the lid back on and cook gently for 30 minutes until the vegetables are soft and the soup is thick.
6. Season with salt and pepper, then serve.
7. Enjoy!
Details
Total time: Yield: Serves 6-8
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