Creamy roots soup

Creamy roots soup

How is it, even with diligent meal planning you end up with a few vegetables that seem to have been forgotten in the vegetable drawer in the fridge?  With this recipe I’ve turned a few vegetables that have been kicking around for longer than I’d like, into a delicious, filling and low calorie soup with minimal effort.

Ingredients for 4 servings

270g leeks
200g carrots
100g peppers
100g potatoes
125g cabbage
200g green lentils, tinned
1 garlic clove
1 red chilli
10g coriander, fresh
4 eggs, medium
1-2 tbsp mild curry powder
1 vegetable stock cube
1200 ml water
200ml coconut milk, reduced fat
1 tbsp olive oil
spray oil
salt & pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Peel away some of the outer leaves and trim away the top and rooted end of the leeks before washing and slicing the leeks into 2cm discs.
  • Wash the potatoes and carrots before cutting them into similar sized chunks.
  • Cut the pepper into large chunks and shred the cabbage.
  • Put a large sauce pan onto a medium heat before adding the olive oil along with the leeks, potato chunks, carrot and peppers.
  • Stir to combine before adding the curry powder and stir again.
  • Crumble the stock cube into the pan before adding the water – it should be enough to cover the vegetables.
  • Pop a lid on the pan and bring the pan to the boil.
  • When the mixture comes to the boil reduce the temperature to a simmer and leave for 10 minutes.
  • After 10 minutes the potatoes and carrots are starting to soften so add the shredded cabbage and leave to simmer until the potatoes and carrots are tender.
  • When the vegetables are tender, take the pan off the heat.  Add the coriander to the mixture and use either a conventional blender or stick blender to blend the vegetables into a smooth velvety soup.
  • Transfer the soup back to the pan and put the pan back onto the heat.
  • Add the lentils and coconut milk and give the soup a good stir to incorporate the coconut milk.
  • Leave the soup to cook for a further 5 minutes.
  • While the soup finishes, take a frying pan and add a few sprays of oil to cook your eggs to your liking.
  • Add any seasoning to the soup to taste before serving.
  • Top your soup with your fried egg and some sliced red chilli and enjoy!

Notes

  • Feel free to change the mild curry powder for hot if you want a kick!
  • A poached egg will also compliment the soup.
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