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Curried sweet potato, lentil and broccoli soup

This super easy curried sweet potato, lentil and broccoli soup is vegan, healthy and filling! It’s perfect on cold winter days, served with rice or naan bread.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp sunflower oil
  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 4 medium sweet potatoes
  • 1 medium carrot
  • 1 Tbsp curry powder mild or medium
  • 1 tsp Garam masala
  • 1 tsp paprika
  • 1 bay leaf
  • 1 tinned plum tomatoes
  • 1 litre water
  • 1 vegetable stock cube
  • 1 cup red lentils rinsed
  • 1 small broccoli head
  • 1 Tbsp apple cider vinegar or lemon juice
  • 1 handful parsley or coriander leaves

Method
 

  1. Thinly slice the onion and celery, chop the garlic and ginger.
  2. Peel and dice the carrot and sweet potatoes, roughly chop the broccoli.
  3. Heat the oil in a large saucepan, then gently sauté the onion and celery for about 8 minutes. Add the garlic, ginger, carrot and sweet potato bits and stir for a minute. Add the powdered spices and bay leaf, stir to coat, then pour in the tinned tomatoes.
  4. Using the tin, add enough water to cover the vegetables well, then add the red lentils. Add more water if needed. Add the stock cube and bring it to the boil.
  5. Cover, turn down the heat and gently simmer for about 30 minutes until the vegetables are tender.
  6. Add the broccoli and cook for another 10 minutes or so.
  7. When the vegetables are soft, the lentils are mushy turn off the heat and add the cider vinegar and herbs.
  8. Blend the stews until you get a silky, creamy soup.
  9. Serve warm.