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–+ servings
A bowl of winter root vegetable soup on a white napkin.

Winter Root Vegetable Soup

Robyn
Packed with vegetables and lentils, this winter root vegetable soup is vegan and gluten free, and is the perfect warming winter soup!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, starter
Cuisine International
Servings 4 people
Calories 210 kcal

Equipment

  • 1 medium saucepan with lid

Ingredients
  

  • 1 tablespoon olive oil
  • 1 brown onion diced
  • 2 swede around 240g / 8½ oz, diced
  • 2 parsnips around 300g / 10½ oz, peeled and diced
  • 2 carrots around 350g / 12 oz, peeled and diced
  • 1 teaspoon ginger finely grated
  • ¼ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 70g (⅓ c) red lentils
  • pinch chilli flakes optional
  • 1 litre (4 c) vegetable stock
  • salt to taste
  • 1 teaspoon garam masala

Instructions
 

  • Cook the diced onion in the olive oil in a medium saucepan over a low-medium heat until soft, around 7-10 minutes.
  • Add the chopped vegetables and ginger, place the lid on the saucepan and cook for 3-5 minutes.
  • Add the turmeric, ground coriander and ground cumin and cook for 30 seconds.
  • Add the red lentils, chilli flakes, if using, and stock.
  • Turn the heat up and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 25-30 minutes, until the vegetables and lentils are tender.
  • Take off the heat and blend either using a stick blender or high speed blender until smooth.
  • Stir through the garam masala and check for seasoning, adding a little salt if needed.
  • Serve straight away, cool then store in the fridge, or freeze.

Notes

Oil – olive oil.
Onion – brown onion / white onion.
Ginger – freshly grated ginger or minced ginger from a jar.
Swede – or, depending on where in the world you are, rutabaga, neeps or turnip!
Parsnips – you can substitute with extra carrots if you are not a fan of parsnips, although their nutty earthy flavour adds a lovely dimension to the soup.
Carrots – add not only a lovely colour to the soup, but are always a popular addition with kids!
Red Lentils – I love to use red lentils in soup, they thicken the soup as well as add body to vegetables soups like this one. If you don’t have red lentils, substitute with a tin / can of chickpeas or white beans, adding 5 minutes before the end of cooking.
Spices – turmeric, ground coriander, ground cumin, garam masala, chilli flakes. These all add a background heat to the soup.
Stock – homemade vegetable stock, liquid vegetable stock or stock cube.
Using leftover vegetables: this soup is a great recipe for using up leftover cooked carrots, and roast parsnips.
For a chunkier soup: take out half the soup and blitz, then return to the pan and mix with the remaining soup.
If blending the soup in a blender: allow to cool for a few minutes before blending.

Nutrition

Calories: 210kcalCarbohydrates: 38gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1067mgPotassium: 733mgFiber: 12gSugar: 11gVitamin A: 5638IUVitamin C: 31mgCalcium: 81mgIron: 3mg
Keyword Root vegetable soup, winter root vegetable soup, winter vegetable soup

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