Quick & Easy

Spiced lentil and roasted kumara soup

This spiced lentil and roasted kumara soup is just the ticket for those times when you're after a light, meat-free meal full of vitamins and flavour. Serve with crusty bread.
spiced lentil and roasted kumara soup



1.Preheat oven to 220°C/425°F. Place kumara on a baking-paper-lined oven tray; spray with oil. Bake for 25 minutes until golden and tender.
2.Meanwhile, cook onion, garlic and 2 tablespoons of the stock in a medium saucepan over high heat, stirring, for 3 minutes or until onion is tender. Add spices; cook, stirring, for 30 seconds or until fragrant. Stir in lentils, remaining stock and the water; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until lentils are tender. Add kumara. Cook for 5 minutes. Cool mixture 10 minutes.
3.Blend or process mixture until smooth. Return mixture to pan; stir until hot.
4.Combine yoghurt and coriander in a small bowl. Serve soup topped with yoghurt mixture and extra coriander leaves, if you like.

low GI Soup can be made a day ahead; store, covered, in the fridge. Freeze the soup without the yoghurt mixture in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat in a small saucepan on the stove over medium heat for about 10 minutes or until hot.


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