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Curried Vegetable and Lentil Soup

Curried Vegetable and Lentil Soup
A bowl of goodness!
Servings
4 to 6 people
Servings
4 to 6 people
Curried Vegetable and Lentil Soup
A bowl of goodness!
Servings
4 to 6 people
Servings
4 to 6 people
Ingredients
Servings: people
Instructions
  1. In a large pot add oil, stir in onion and cook for 1 minute add garlic and curry powder cook for 30 seconds. Add sweet potato,turnip, parsnip, potato, carrots, celery and zucchini stir through then add stock and water. Simmer until all veg are cooked through, in the last 10 minutes of cooking add edamame, lentils and lemon juice, season to taste. Cool soup slightly then put half of the soup in a blender, once blended pour back into pot with remaining vegetables. Reheat and stir to combine, serve with picked coriander leaves and char grilled rolls.
Recipe Notes

I always use continental stock pot, 4 pods per packaging.

Edamame soybean pods are found in the frozen section of the supermarket. Put pods in hot water for a few

minutes to defrost before shelling.

To make life easier soup packs have most of the vegetables you require.

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