These types of root vegetable were the kind I grew up eating; we ate them cooked in many different ways, including soups. The combination of what types of root vegetables goes into a soup are endless. I find that the root vegetables used in this soup were the best combination – they are perfectly delicious, while giving the soup a creamy texture. It is also healthy. While the root vegetables offer a tremendous amount of nutritious vitamins and minerals they are also starchy. So if you are watching your carbs intake eat small portions and I generally make and eat this soup twice annually.
Here are a couple of articles about root vegetables: Health Benefits (WeMD) and Pros and Cons (Harvard Health).
You may also love these healthy and delicious soups:
Rustic Tomato and Carrot Soup Video Tutorial
White Beans and Veggies Soup Video Tutorial
Miso Soup with Leftover Turkey Meatballs and Veggies. Video Tutorial
Root Vegetables with Lentils Soup
Equipment
- 5 quart dutch oven or stock pot I use all clad
- pot spoon
- ladle
- assorted sizes prep bowls
Ingredients
- 2 tablespoons Ghee
- 1/2 medium onion diced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh oregano leaves chopped if needed
- 1 tablespoon fresh garlic chopped
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon cumin seeds
- 2 bay leaves
- 1 cup red lentils
- 1 large sweet potato peeled and quartered
- 1 medium Parsnip cleaned and cut into 2 inch chunks
- 1 green plantain peeled and cut into 2 inch chunks
- 1 medium yuca (cassava) peeled and cut into 2 inch pieces
- 1 teaspoon salt adjust to your diet and taste
- fresh ground black pepper to taste
- 6 cups vegetable stock (I used a combination of 4 cups chicken and 2 cups vegetable stock)
- Optional: 1 habanero or scotch bonnet pepper (do not cut the pepper)
- 10 ounces baby spinach kale combination I use organic
Instructions
- In a stock pot or dutch oven, add the ghee. Use medium heat.2 tablespoons Ghee
- Saute onions until translucent and fragrant. Stir. Cook about 2 to 3 minutes.1/2 medium onion
- Add in the thyme, oregano and garlic. Stir. Cook 30 to 60 seconds until fragrant.2 teaspoons fresh thyme leaves, 2 teaspoons fresh oregano leaves, 1 tablespoon fresh garlic
- Add in fennel and cumin seeds. Stir. Cook 30 to 60 seconds until fragrant.3/4 teaspoon fennel seeds, 3/4 teaspoon cumin seeds
- Add in Bay leaf2 bay leaves
- Add in the lentils, and root vegetables. Season with salt and fresh ground black pepper.1 cup red lentils, 1 large sweet potato, 1 medium Parsnip, 1 green plantain, 1 medium yuca, 1 teaspoon salt, fresh ground black pepper to taste
- Pour in the stock. Adjust salt and pepper if needed. If using hot pepper drop it into the pot whole. Bring to a boil. Reduce heat and simmer and cook until vegetables are fork tender and lentils are melted. About 25 to 30 minutes.Note: If using the whole hot pepper, be careful not to break the pepper when stirring. If it breaks the soup will be too spicy.6 cups vegetable stock, Optional: 1 habanero or scotch bonnet pepper
- Once the root vegetables have tenderized, add in the spinach/kale. Tuck them into the hot liquid and allow to wilt – about 1 to 2 minutes. Turn off the stove.10 ounces baby spinach kale combination
- Serve and enjoy!
Video
Notes
Nutrition
