Turmeric, ginger and lentil soup (for two)
2 serves
15 m
55 m
Ingredients
- 1 tablespoon olive oil
- 1 small leek, thinly sliced
- 1½ sticks celery, thinly sliced
- 1 carrot, cut into 1 cm pieces
- 1 parsnip, cut into 1 cm pieces
- 2 teaspoons finely grated fresh ginger
- ¾ teaspoon ground turmeric
- 1 small fresh red chilli, thinly sliced (optional)
- 1 large clove garlic, crushed
- 75 g dried lentil soup mix
- 1 cup reduced salt vegetable stock
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon juice
- 2 x 40 g slices wholemeal bread, toasted, to serve
- Lemon wedges, to serve (optional)
Method
Step 1
Heat oil in a medium saucepan over a medium heat. Add leek, celery carrot and parsnip. Cook, stirring occasionally, for about 8-10 minutes, until vegetables have softened slightly.
Step 2
Add ginger, turmeric, chilli and garlic. Cook, stirring, for a further 1 minute, until fragrant.
Step 3
Stir in soup mix, stock and 2½ cups water. Bring to the boil. Reduce heat. Simmer, covered, for 45 minutes or until lentils are soft.
Step 4
Season soup with pepper. Stir in parsley and lemon juice. Serve with toasted bread fingers and lemon wedges.
Tips
- This soup is ideal to make ahead as the flavour improves on storage. Keep covered in the fridge for up to 1 week or freeze for up to 3 months. Reheat in a saucepan or in the microwave until hot.
- If preferred, replace ground turmeric with a 2 cm piece of peeled and finely grated fresh turmeric root.
