Hearty Vegetable & Lentil Soup
Recipe: #14997
October 22, 2014
Categories: Carrot, Onions, Parsnips, Gluten-Free, Low Fat, Low Glycemic, No Eggs, Vegetarian, more
"From The Australian Women's Weekly July issue featuring diabetic recipes. Times are estimates. Suitable for freezing. Low GI. Makes 2 1/2 litres."
Original is 6 servings
Ingredients
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- CORIANDER YOGURT
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Nutritional
- Serving Size: 1 (513.9 g)
- Calories 279.5
- Total Fat - 5.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 5.9 mg
- Sodium - 240.9 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 14.7 g
- Sugars - 11.4 g
- Protein - 13.8 g
- Calcium - 141.4 mg
- Iron - 3.7 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
Step 2
Add stock, the water and lentils, bring to the boil.
Step 3
Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
Step 4
CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
Step 5
Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
Step 6
Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
Step 7
Serve with toasted bread cut into six servings.
Tips
No special items needed.
2 Reviews
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