winter-vegetable-soup

Winter Vegetable Soup

Total time: 40 minutes

Serves 6

5.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Olive oil

1 - Red onion, finely chopped

2 cloves - Garlic cloves, finely chopped

2 - Carrots, peeled, finely chopped

1 - Potato, peeled, finely chopped

½ - Celeriac, peeled, finely chopped

1 tsp - Ground cumin

½ cup - Red lentils, rinsed, drained

4 cups - Vegetable stock

1 cup - Water

¼ cup - Fresh coriander leaves, chopped

UTENSILS

Saucepan, Serving bowls, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a large saucepan over medium-low heat. Add the onion and cook for 5 minutes until soft.

2. Add the garlic and cook for a further minute until aromatic. Add the carrot, potato, celeriac and cumin and stir to coat.

3. Add the lentils, stock and water. Reduce the heat to low. Simmer, partially covered, for 30 minutes until vegetables are tender.

4. Ladle soup among bowls and season with the pepper.

5. Top with the coriander. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 267g

Energy (kcal)

147.2

Carbs (g)

13.5

Proteins (g)

9.0

Fats (g)

4.9

Fibre (g)

5.7