Spiced lentil soup with winter vegetables
This vegan, spiced lentil soup with winter vegetables will warm you up for sure during the long, cold days! It’s filling, low-cal and low-carb too, so perfect for Veganuary and for those who follow a healthy diet. You can serve it with bread, rice or low-carb crackers.
Ingredients
Method
- Finely chop the onion, garlic, ginger, turmeric and chilli if used.
- Peel the other vegetables, then cut them into small chunks.
- Heat the oil in a large pot and gently sauté the onion for 5 minutes. Add the turmeric, ginger, cumin seeds and chilli and stir for 2 minutes.
- Add the chopped vegetables, oregano and tomato purée. Stir for a minute, then pour in the chopped tomatoes and stock.
- Bring to the boil, cover and cook for 25 minutes. Add the roasted peppers and cook for 5 more minutes.
- Add the fresh coriander and, using a stick blender, process the soup until thick and silky.
- Add the drained lentils and more stock, if you think it’s too thick.
- Warm it up if needed, then serve.