I was out for a run during the week and I could not believe how balmy the day was. Seemed so strange to be running in temperatures in the mid teens in October! Lo and behold the colder temperatures and the rain arrived today which automatically means my kitchen turns into a soup kitchen. Root vegetables don’t stand a chance before being chopped up and added into a delicious and wholesome meal. This recipe is for a warming, burnished colour soup with the added goodness of red lentils thrown in. Hope you enjoy!
You will need:
- 1 butternut squash, peeled, deseeded and chopped into cubes
- 2 sweet potatoes, peeled and cubed
- 2 parsnips, peel and chopped
- 100g red lentils
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp thyme
- 750ml stock
- black pepper and salt
Preheat your oven to 200 degrees.
Place all the root vegetables in a baking tray and drizzle over the honey and the teaspoon of thyme. Place a piece of greaseproof paper over the vegetables before placing in the oven for 45 minutes.
In a large saucepan over a medium to high heat pour in the olive oil. Add the onion and sweat for ten minutes or until completely translucent. Add the stock and the red lentils and bring to the boil. Allow to simmer for twenty minutes.
Add in the roasted vegetables making sure to get every little bit out of the roasting tray. Season well. Allow to cool slightly before blending. At this point feel free to add in extra water if the soup is too thick for your liking.
A spoonful of natural yoghurt and a honeyed walnut is a great topping for this delicious soup. Looking forward to sharing lots more autumnal recipes with you this month!