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Root vegetable soup with lentils and kale

This root vegetable soup with lentils and kale is super healthy, nutritious and filling. The cream soup can be pre-cooked, then you could just reheat it and add the lentils and kale. Serve it sourdough or wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 sticks of celery
  • 2 cloves of garlic
  • 1 carrot
  • 1 sweet potato
  • 1 small swede or ½ large
  • 1 beetroot
  • 1 tsp dried oregano
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tin tomatoes
  • Water
  • 1 vegetable stock cube
  • 1 handful parsley or coriander leaves
  • 1 tin lentils drained
  • 1 cup chopped kale
  • 1 Tbsp apple cider vinegar
  • Salt & pepper

Method
 

  1. Finely chop the onion, celery and garlic.
  2. Peel and dice the carrot, sweet potato, beetroot and swede.
  3. Heat a drop of olive oil and gently sauté the onion, celery and garlic for 5 minutes.
  4. Add the spices, then the chopped vegetables, and stir for a minute or so.
  5. Add the timed tomatoes, then using the tin, add enough water to cover the veggies well.
  6. Add the stock cube and bring to the boil.
  7. Cook for about 20 minutes, until the veggies are tender.
  8. Add the herbs. Using a stick blender, whiz the soup until it becomes silky and creamy. If it’s too thick, add more stock.
  9. Add the drained lentils and the kale. Cook for 5-8 minutes, until kale has softened.
  10. Turn off the heat, then stir in the vinegar.