Gotta love a comforting soup in the winter months. I made this winter roots soup on a Sunday in January to use for lunches that week. It is packed full of tasty vegetables, has lentils and pearl barley in to thicken it up and has a hint of spice and sweet to provide depth of flavour.
Winter Roots Soup. Vegan.Print This
- 3 Carrots. Peeled and roughly chopped
- 2 Large parsnips. Peeled and roughly chopped
- 2 Celery stalks. Chopped
- 1 Large Onion. Chopped
- 2 Sweet Potatoes. Peeled and roughly chopped
- 70g Red lentils
- 50g Pearl Barley
- Tbsp Maple Syrup
- Half a red chili chopped (use judgement on amount and heat)
- 1 Tsp Cumin powder
- 2 Litres Vegetable stock
- Olive oil
Prep all your vegetables by peeling and chopping them up.
Place about a tablespoon of oil in a large soup pan and add the chopped onion and celery. Fry off over a medium heat until translucent. Then add the chili and the cumin and stir through.
Add all the chopped vegetables, stir to coat in the spice, and then add the stock, pearl barley and lentils to the pot. Season well and bring to the boil. Once boiling, turn the heat down and leave to simmer with a lid on for 25-30 minutes.
Once the vegetables have cooked off, take the pan off the heat and pour the mixture (you will probably have to split it into two portions) into a good quality blender. Leave a little of the pearl barley and lentils to one side as these will add texture to the soup. Blend the mixture on a high setting to produce a thick soup liquid. Pour the blended soup back into the pan, add the lentils and pearl barley that was put to the side. Re-heat it, add the maple syrup and taste to check for seasoning. Add more salt and pepper if needed.