Spiced root vegetable soup

INGREDIENTS

• ¼ tsp salt
• 2 tbsp olive oil
• 2 onions
• 2 sweet potatoes
• 2 carrots
• 2 parsnips
• 1 red chili pepper
• 1 tbsp ground cumin
• 3 oz green lentils
• 6 cups vegetable broth
• 1¾ cups whole milk
• 4 oz Greek yogurt
• 1 tbsp cilantro

TOOLS

• 1 knife
• 1 wooden spoon
• 1 large pan
• 1 hand blender
• 4 bowls

Peel and chop the onions. Cut the sweet potatoes, carrots and parsnips into small pieces with a knife. Coarsely chop the red chili peppers and cilantro.

Warm the olive oil in a large pan, then add the chopped onions. Cook for another 5 minutes before adding the diced sweet potatoes, carrots, and parsnips. Cook for 3 minutes more, then stir in the chopped red chili peppers and ground cumin using a wooden spoon. Cook for 5 minutes before adding green lentils and vegetable broth to the pan. Simmer for 25 minutes on low heat, then remove from heat. Combine whole milk, 2 tbsp water, and 1/4 tsp salt in a pan and blend with a hand blender. Return to the stove for 2 minutes, stirring with a wooden spoon, before turning off the heat.

To serve, ladle the soup into bowls and add greek yogurt, and chopped cilantro on top.

It’s ready to be served !