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Roasted Root Vegetable and Lentil Soup

Print Recipe
Course Main Course, Soup

Ingredients
  

  • 500 g Of vegetables - pumpkin, sweet potato & carrot you can do whatever combo you like!
  • Olive Oil
  • 1/2 tsp each of turmeric, coriander, cumin
  • 200 g Cooked red or yellow lentils Any will do, but red/yellow will keep the colour of the soup better
  • 500 g Bone broth or stock
  • 30 g Coconut Cream you can sub this for another type of cream or milk
  • 1/2 Brown Onion
  • 20 g Butter

Instructions
 

  • Pre heat oven to 180deg and line a baking tray with baking paper
  • Roughly chop up veggies and in a bowl, drizzle with olive oil and sprinkle with spices. Mix through until all coated
  • Lay out on a lined baking tray and cook ~180deg for approx 45-1hr

TIP: I like to do extras and keep for another dish/meal/lunches.

Also - the roasting really does add depth of flavour to the soup, but if you really can’t be bothered/don’t have time, you can steam until soft instead.

  • Once veggies are nearly cooked, heat a fry pan to medium heat and sauté the onions in the butter until soft and cooked through.
  • Then simply throw everything in a blender and blend until smooth- or if you like more texture, blend to your consistency. If too think, add a little extra liquid / water / coconut milk.
  • I like to serve with a dollop of coconut yoghurt or greek yoghurt and a sprinkle of fresh coriander.
  • Freeze in portion sizes in the freezer for a quick and easy lunch or dinner.
Keyword pumpkin soup, soup