​​Warm Up With This Spiced Parsnip, Sweet Potato And Lentil Soup Recipe

Winter is almost here and many of us are heading back into the office, which can only mean one thing – the fight for microwave access at lunchtime is about to get fierce as everyone tries to heat up their soup.

That fight should not deter you from eating soup, of course, and if you’re on the hunt for a new recipe to brighten up your lunchtime this winter then we enthusiastically suggest trying this spiced parsnip, sweet potato and lentil soup recipe.

The veg-filled recipe is taken from My Vegan Year: The Young Person's Guide To Going Plant-Based by Niki Webster (£14.99, Welbeck Children’s), which is available to pre-order now. 

Ingredients (Serves Four)

For the soup

• 1 large red onion, finely chopped
• 2tbsp olive oil
• 1tbsp curry powder
• 1tsp smoked paprika
• 3 garlic cloves, sliced
• 2 parsnips, cubed
• 1 large sweet potato, peeled and cubed
• 200g red lentils, rinsed
• 1.4 litres veg stock
• 3 tomatoes, sliced
• Big pinch of sea salt to taste
• Pinch of black pepper
• Pinch of red chilli flakes
• 3tbsp coconut cream or plant-based yogurt alternative

For the croutons

• ½ baguette or 2 slices of chunky bread
• 3tbsp olive oil
• 2tbsp nutritional yeast
• ½teaspoon salt
• 1tsp garlic powder
• Pinch of black pepper

To serve

• Plant-based yogurt alternative
• Chilli flakes

See related

• This Broccoli And Stilton Soup Recipe Is The Ideal Healthy Winter Lunch
• Healthy, Spicy Tomato Soup Recipe
• A Seriously Tasty Lentil Soup Recipe

Method

For the soup

1. Add the oil to a large frying pan and heat to a medium heat. Fry the onion for eight to 10 minutes until soft and caramelising.
2. Add the curry powder and paprika, and stir to combine. Add in the garlic and stir for another few minutes.
3. Add the parsnips, sweet potato, tomatoes, lentils and stock. Cover and simmer for 15-20 minutes until the lentils are tender.
4. Add the coconut cream, salt, pepper and chilli to taste.
5. Blend with a hand blender to your desired consistency, but it’s best if you leave some texture in the soup.
6. Serve, topped with the croutons (below), plant-based yogurt and chilli.

For the croutons

1. Preheat the oven to 180℃.
2. Mix the oil, nutritional yeast, salt and garlic powder in a large bowl.
3. Toss the bread in this mixture. Use your hands to get all the bread coated.
4. Transfer to a baking tray and bake for 10-15 minutes, until golden brown and crispy.