Spicy Winter Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 white onion, finely chopped2/3 carrots, cubed1 medium sized butternut squash, cubed1 large sweet potato, cubed2 medium parsnips, cubed100g red lentilsDash of olive oilChicken stock (about 3 pints)Black pepperPaprikaCinnamonChili powder
Put the lentils in cold water to soak.
Peel and finely chop the onion.
Heat the olive oil in a large pan. Add the onions and two or three tablespoons of stock. On a moderate heat allow to sweat until completely soft.
Peel and cube the vegetables into 1cm cubes.
Add 1/2 the vegetables and 1/2 the remaining stock. Simmer for 5 minutes, until the vegetables begin to soften.
Add the remaining vegetables and stock. Simmer for 15/20 minutes, until vegetables are cooked through.
Decant 1/2 the soup into a separate bowl and liquidise. Return to the original pan (gives a nice variation of textures).
Drain and add the lentils and cook gently for a further 10 minutes.
Makes around 6 servings of about 2.5cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user FELIS_DORMEUS.
Peel and finely chop the onion.
Heat the olive oil in a large pan. Add the onions and two or three tablespoons of stock. On a moderate heat allow to sweat until completely soft.
Peel and cube the vegetables into 1cm cubes.
Add 1/2 the vegetables and 1/2 the remaining stock. Simmer for 5 minutes, until the vegetables begin to soften.
Add the remaining vegetables and stock. Simmer for 15/20 minutes, until vegetables are cooked through.
Decant 1/2 the soup into a separate bowl and liquidise. Return to the original pan (gives a nice variation of textures).
Drain and add the lentils and cook gently for a further 10 minutes.
Makes around 6 servings of about 2.5cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user FELIS_DORMEUS.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 423.3 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 5.5 g
- Protein: 4.0 g
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