Root Veggie Soup

Rich in beta carotene, this soup is a wonderful deep purple colour and has a sweet taste to it. Experiment with the recipe by adding different types of root vegetables and different herbs and spices. Its very versatile!

  • 1 red onion, peeled and diced
  • garlic clove, peeled and sliced
  • 1 large sweet potatoe
  • 2 raw beetroot
  • 3-4 organic carrots
  • a pinch dried chilli flakes (optional)
  • 1 tsp of cumin seeds
  • 300ml vegetable stock
  • 50g of red lentils
  • 4 tbs of red wine vinegar
  • a bunch flat-leaf parsley, chopped (optional)
  • a dollop of soya yogurt (optional)
    1. Heat 2 tbsp olive oil in a large, wide pan. add the garlic and onion and cook for 2 minutes. Add the chilli and paprika, then tip in the chopped vegetables.
    2. Add the stock then simmer for 15-20 minutes until thickened a bit. Add the lentils and cook for an extra 10 minutes or until the vegetables and lentils have softened.
    3. Remove from the heat and blend using a hand blender. Add the red wine vinegar and stir. Add parsley and soya yogurt to taste.