PatchworkPuss
Gold Member
I've wanted to try this for a while just to see if it can be done and now I'm going to give it a go. I'm going to try and have a different soup every week for a year. No promises it will happen but just interested in seeing how it goes. I'm vegetarian so all recipes will be meat free. Let's get started then
INDEX
Allotment Vegetable and Bean
Butternut Squash and Carrot
Carrot and Cheddar
Carrot and Tomato
Carrot, Sweet Potato and Ginger
Cauliflower and Cheese
Chunky potato and bean
Corn chowder NEW
Courgette, pea and pesto
Courgette and tomato NEW
Cream of Broccoli
Creamy Carrot and Parsnip
Creamy Curried Carrot and Butterbean
Garden Minestrone
Honeyed Carrot
Italian potato
Leek and Potato
Mediterranean Vegetable and Tomato
Moroccan Spiced Pumpkin and Butterbean
Moroccan Roasted Sweet Potato
Porcini Mushroom
Red Lentil, Chickpea and Chilli
Roast Butternut Squash and Apple
Roasted Red Pepper and Potato
Speedy Sweet Potato and Coconut
Spiced Carrot and Lentil
Spicy Butternut Squash and Sweet Potato
Spicy Sweet Potato, Vegetable and Rice
Spinach and Potato
Sweet Potato and Creamed Corn
Tomato
Winter Root Vegetable
WEEK 1
Spiced carrot and lentil soup
2.5 syns for the whole pot on green and EE
2 tsp cumin seeds
pinch chilli flakes
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l vegetable stock
125ml skimmed milk
plain fat free yoghurt to serve
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender until smooth. Season to taste and finish with a dollop of fat free yogurt and a sprinkling of the reserved toasted spices.
This is one of my favourite soup recipes and one I come back to time and time again. Very filling and that perfect winter warmer adapted from the BBC Good Food website where I get a lot of inspiration from.
Spiced carrot & lentil soup | BBC Good Food
INDEX
Allotment Vegetable and Bean
Butternut Squash and Carrot
Carrot and Cheddar
Carrot and Tomato
Carrot, Sweet Potato and Ginger
Cauliflower and Cheese
Chunky potato and bean
Corn chowder NEW
Courgette, pea and pesto
Courgette and tomato NEW
Cream of Broccoli
Creamy Carrot and Parsnip
Creamy Curried Carrot and Butterbean
Garden Minestrone
Honeyed Carrot
Italian potato
Leek and Potato
Mediterranean Vegetable and Tomato
Moroccan Spiced Pumpkin and Butterbean
Moroccan Roasted Sweet Potato
Porcini Mushroom
Red Lentil, Chickpea and Chilli
Roast Butternut Squash and Apple
Roasted Red Pepper and Potato
Speedy Sweet Potato and Coconut
Spiced Carrot and Lentil
Spicy Butternut Squash and Sweet Potato
Spicy Sweet Potato, Vegetable and Rice
Spinach and Potato
Sweet Potato and Creamed Corn
Tomato
Winter Root Vegetable
WEEK 1
Spiced carrot and lentil soup
2.5 syns for the whole pot on green and EE
2 tsp cumin seeds
pinch chilli flakes
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l vegetable stock
125ml skimmed milk
plain fat free yoghurt to serve
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender until smooth. Season to taste and finish with a dollop of fat free yogurt and a sprinkling of the reserved toasted spices.
This is one of my favourite soup recipes and one I come back to time and time again. Very filling and that perfect winter warmer adapted from the BBC Good Food website where I get a lot of inspiration from.
Spiced carrot & lentil soup | BBC Good Food
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