1 small, thinly sliced
2 medium, cut into 2cm pieces
1 medium, cut into 2cm pieces
1 individual, cut into 2cm pieces
Orange sweet potato (kumara)
400 g, cut into 2cm pieces
1 clove(s), crushed
1 tsp, ground
2 medium, chopped
Vegetable stock, liquid, salt-reduced
Chickpeas, canned, rinsed, drained
Lentils, canned, rinsed, drained
¼ cup(s), to serve
- Heat oil in a large saucepan over medium heat. Add onion, carrot, zucchini, celery and sweet potato and cook, stirring, for 5 minutes or until vegetables are softened. Add garlic, ground coriander, cumin, fennel and paprika and cook, stirring, for 30 seconds.
- Add stock, tomatoes, chickpeas, lentils and 2 cups (500ml) water and bring to the boil. Reduce heat to low and simmer for 10 minutes.
- Ladle soup into warmed bowls and serve topped with coriander.