Curried Swede and Lentil Soup
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Ingredients
- 400 g swede
- 150 g red lentils
- 1 onion
- 1 tbsp curry powder
- 1100 ml vegetable stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 210 kcal
- Protein
- 11.2 g
- Carbohydrate
- 30.3 g
- of which sugars
- 7.7 g
- Fat
- 4.7 g
- of which saturates
- 0.7 g
- Fibre
- 5 g
- Salt
- 2.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the chopped onion for 6 minutes until softened.
- 2
Stir in the curry powder and cook for 1 minute.
- 3
Peel and dice the swede and add to the pan with the red lentils and vegetable stock.
- 4
Bring to the boil, then reduce to a simmer and cook for 25 minutes until the lentils and swede are completely tender.
- 5
Blitz with a stick blender until smooth, season to taste and ladle into bowls.
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