Spicy Winter Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spicy Winter Vegetable Soup calories by ingredient
Introduction
Inspired by being broke, hungry and with a boyfriend addicted to spicy things, this soup will happily make 6 normal servings, perhaps a little more, or 3 to 4 "giant mansize" servings! Inspired by being broke, hungry and with a boyfriend addicted to spicy things, this soup will happily make 6 normal servings, perhaps a little more, or 3 to 4 "giant mansize" servings!Number of Servings: 6
Ingredients
-
1 white onion, finely chopped
2/3 carrots, cubed
1 medium sized butternut squash, cubed
1 large sweet potato, cubed
2 medium parsnips, cubed
100g red lentils
Dash of olive oil
Chicken stock (about 3 pints)
Black pepper
Paprika
Cinnamon
Chili powder
Directions
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.