Spiced root vegetable and lentil soup with breadsticks
5
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely chopped
Orange sweet potato (kumara)
300 g, peeled, coarsely chopped
Parsnip
200 g, coarsely chopped
Carrot(s)
150 g, coarsely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Cumin seeds
1 tsp
Garam masala
2 tsp
Dry lentils
90 g, red variety
Vegetable stock cube
2 individual, to make 1.25L (5 cups) hot stock
Plain flour
2 tbs, (for dusting)
White self-raising flour
1 cup(s), (150g)
99% fat-free, plain Greek yoghurt, unsweetened
150 g
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs, extra, to serve
Lemon juice
2 tbs
Fresh coriander
1 tbs, leaves, to serve (optional)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion with 2 tablespoons water, stirring occasionally, for 4-5 minutes, until soft. Add garlic, ginger, cumin seeds and garam masala and cook, stirring, for 1-2 minutes, until fragrant. Stir in the sweet potato, parsnips, carrots, red lentils and stock. Bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until vegetables are soft.
2
Meanwhile, to make breadsticks. Preheat oven to 200°C. Line a baking tray with baking paper. Place flour, yoghurt and ½ teaspoon salt in a large bowl. Stir with a flat-blade knife to form a dough. Knead dough on a lightly floured surface for 1-2 minutes, until smooth. Divide into 8 even pieces. Roll each piece into a 25cm-long breadstick and place on prepared tray. Bake for 10-12 minutes, until breadsticks are golden.
3
When vegetables are tender, blend soup with a stick blender until smooth. Stir in lemon juice and season with salt and pepper.
4
Ladle soup into 4 bowls and swirl 2 teaspoons 99% fat-free plain Greek yoghurt into each portion. Sprinkle with coriander leaves and serve with breadsticks.
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