The sweetness of the carrot and parsnip is complimented by the tang of cumin and garlic. A great way to use up a glut of parsnips in winter.
1-2 tbsp olive oil
4 cloves garlic (more if small cloves), crushed
¾ teaspoon cumin
3 large parsnips
3 large carrots
150g red lentils
2 litres vegetable stock
Natural yoghurt (to serve)
- Chop the garlic and sweat it, covered, in the olive oil for a couple of minutes, then add in the cumin and stir.
- Add the carrots, parsnips (both cubed) and lentils and the stock, cover and simmer for 30 minutes.
- Cool slightly, then process the soup using a hand/stick blender until smooth.
- Stir in the yoghurt.
- Serve with fresh bread or rolls and butter, and season with plenty of black pepper.