Roasted Parsnip and Red Lentil Soup
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Ingredients
- 500 g parsnips, peeled and diced
- 150 g red lentils
- 1 onion
- 1100 ml vegetable stock
- 1 tbsp olive oil
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 275 kcal
- Protein
- 11.9 g
- Carbohydrate
- 41.8 g
- of which sugars
- 9.5 g
- Fat
- 4.7 g
- of which saturates
- 0.7 g
- Fibre
- 8.8 g
- Salt
- 2.11 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 oven to 200C (180C fan, gas 6). Toss the parsnips with the olive oil and roast for 20 minutes until starting to caramelise.
- 2
Meanwhile, fry the chopped onion in a large pan for 6 minutes until softened.
- 3
Add the roasted parsnips, red lentils, ground cumin and vegetable stock to the pan.
- 4
Bring to a simmer and cook for 20 minutes until the lentils are tender.
- 5
Blitz with a stick blender until smooth.
- 6
Season to taste and ladle into bowls.
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