Root Vegetable & Lentil Soup

Hearty, wholesome, and packed with flavour, this Root Vegetable & Lentil Soup is a perfect way to warm up and load up on nutrients during the cooler months. Ideal for batch cooking or freezing for busy days!

Ingredients:

• 1 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and chopped

• 2 parsnips, peeled and chopped

• 1 small swede, peeled and chopped

• 1 stalk celery, chopped (optional)

• 1 tsp ground cumin (optional for warmth)

• 1 cup red lentils, rinsed

• 5 cups vegetable or chicken stock

• Salt & pepper to taste

• Optional: squeeze of lemon juice or chopped parsley to serve

Method:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.

2. Stir in chopped carrots, parsnips, swede, and celery. Cook for 5–7 minutes until just starting to soften.

3. Add cumin (if using) and lentils, stir to coat.

4. Pour in stock and bring to a boil. Reduce heat and simmer for 25–30 minutes, or until vegetables and lentils are soft.

5. Use a stick blender to blend part of the soup, leaving some chunks for texture (or fully blend if preferred).

6. Season with salt, pepper, and a splash of lemon juice for brightness.

   
   

Pro Tips:

• Rinse your lentils well before cooking to remove any dust and improve digestibility.

• Sauté your root veggies first to enhance their natural sweetness before simmering.

• Make it creamy – blend half the soup for a smooth-meets-chunky texture, or stir in a splash of coconut cream or Greek yogurt for extra richness.

• Add a squeeze of lemon juice or dash of apple cider vinegar just before serving to brighten the flavours.

• Batch cook & freeze – this soup freezes beautifully, making it perfect for meal prep!