This flavoursome and spicy soup is a great way to enjoy the mighty swede. It's gloriously think and warming. Perfect for when you need a little warming up on a dark evening!
2Large Carrotspeeled and chopped into rough 1cm slices
1MediumOnionpeeled and finely diced
3ClovesGarlicpeeled and finely diced
200gRed Lentils
1LitreVegetable Stock
1-2TeaspoonsChilli Flakesincrease or decrease the amount of chilli flakes depending on how spicy you want your soup
1TeaspoonCoriander Powder
1TeaspoonCumin Powder
1TeaspoonTurmeric
1TeaspoonSugar
1TablespoonSunflower Oil
15gFresh Parsleyfinely chopped
Instructions
Heat the sunflower in a deep saucepan over a medium heat. Add the onions and garlic and fry for 2-3 minutes until the onion is soft.
Tip in the spices - the coriander powder, cumin powder, turmeric, chilli flakes and sugar. Stir the contents to evenly cover the onion.
Add the swede, carrot and lentils to the pan. Pour over the stock and bring the soup to the boil. Then reduce the heat of the pan, cover, and simmer for 20 minutes or until the swede, carrot and lentils are nicely soft.
Once the vegetables have cooked, blend about 1/2 of the soup using a hand blender or food processor. Combine the blended portion with the rest of the soup and heat through for a few minutes.
Remove the soup from the heat stir the chopped parsley into the soup. Then season to taste with a good helping of kosher salt.