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Winter vegetable & red lentil soup with herbed yoghurt
Winter vegetable & red lentil soup with herbed yoghurt
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cozy up with a hearty winter veggie soup for ultimate comfort.
Ingredients:
  • 2.25L (9 cups) vegetable liquid stock
  • 450g butternut pumpkin, deseeded, peeled, cubed
  • 1 small (about 135g) parsnip, peeled, diced
  • 110g (1/2 cup) red lentils
  • 1 bay leaf
  • 2.50 gm ground cumin
  • 350g broccoli, cut into florets
  • 1 celery stick, cut into thin strips
  • 1 small leek, halved lengthways, washed, cut into long thin strips
  • 42.00 gm fresh lemon juice
  • Slices of crusty bread, to serve
  • 250g (1 cup) thick natural yoghurt
  • 20.00 ml chopped fresh continental parsley
  • 1/2 tsp dried mint
  • 1 garlic clove, crushed
Instructions:
  • In a small bowl, mix together yogurt, parsley, mint, and garlic. Cover and refrigerate.
  • In a large saucepan, bring the stock to a boil over high heat. Add the pumpkin, parsnip, lentils, bay leaf, and cumin. Bring back to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
  • In a pan, combine the broccoli, celery, and leek. Raise the heat to medium and cook uncovered for 5 minutes or until vegetables are tender. Finish by stirring in the lemon juice.
  • Immediately present in heated soup bowls accompanied by a spoonful of the herbed yogurt and slices of rustic bread.

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