Spiced root vegetable soup

Serves 4

2 tbsp olive oil
2 onions , finely chopped
2 sweet potatoes , chopped
2 carrots , chopped
2 parsnips , chopped
1 red chilli , roughly chopped
1 tbsp ground cumin
75g dried green lentils
1.3l vegetable stock
425ml milk
100g Greek yogurt
1 tbsp coriander leaves, chopped

1.Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.

2.Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.

3.Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.

PER SERVING:
387 kcalories, protein 15g, carbohydrate 56g, fat 14 g, saturated fat 3g, fibre 9g, sugar 22g, salt 2.81 g

(Good Food magazine, December 2010)