Photo: Cala
Roast root vegetable & green lentil soup
10 ingredients
5 min
Serves 4
openrecipes
This earthy soup is dead cheap to make - you could even use leftover veg from your Sunday roast
Estimated Nutrition (whole recipe, rough)
251
Calories
3g
Protein
14g
Fat
30g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Swede | not in our table | 0 |
| Green Lentil | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g Chantenay carrots , halved lengthways
- 1 parsnip , peeled and cut into small chunks
- 250g swede , peeled and cut into small chunks
- 1 red onion , cut into thin wedges
- olive oil
- a pinch of dried chilli flakes
- 2 tsp ground cumin
- 200g green lentils
- 1½l vegetable stock
- a small bunch of coriander , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes