Soup is one of those fantastic, simple dishes that can be made using a huge range of ingredients, and we are likely to have enough ingredients in our fridge and/or cupboard at any given time to be able to make a decent soup. My Red Vegetable Soup came about because I happened to have all the ingredients in my fridge (the lentils came from the cupboard) and it struck me that most of them were red so it really named itself – my only job was to cook it.
We know that green vegetables are super rich in vitamins and minerals essential in our diet, but all vegetables are healthy and all contain different nutritional benefits. For example, tomatoes contain a large amount of beneficial lycopene, while carrots and sweet potatoes are rich in beta-carotene. In short, this Red Vegetable Soup is full of goodness, plus it happens to be vegan and is made without any stock cubes (all my recipes are!) so you decide the amount of salt you want to use (I used 2/3 tablespoon but you can use less).
The combination of sweet (carrot and sweet potato) and sour (tomatoes) ingredients creates a flavourful and rich tasting dish, which comes low in fat and sugar. The garam masala gives the recipe a bit of sweet aromatic spice and you can add plenty of pepper (or try a bit of cayenne) for extra heat. I also used red lentils which, besides keeping with the ‘red’ theme, have the additional advantage of giving the soup more substance.
Use freshly chopped coriander and black sesame seeds to create a bit of contrast, add freshness and crunch to this soup (though it’s delicious on its own too) and enjoy!
Do let me know what you thought of the flavour combination in this soup! I love feedback:)
If you like this recipe you might also like these other < SOUP > recipes:)
I am also bringing this recipe to Fiesta Friday, which I have the pleasure of co-hosting this week together with Sue from Birgerbird. So join the party, link up your recipes, comment on some of the other recipes (we all like comments and feedback:) and have fun! Remember to include links to Fiesta Friday, Birgerbird and to this blog in your post for a chance to be featured next week. Happy Fiesta Friday:)
Yields 8 portions
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 medium red bell pepper, deseeded, roughly chopped
- 1 small/medium sweet potato, peeled, cubed
- 1 medium carrot, peeled, chopped
- 2 large tomatoes, chopped
- 2 tablespoons sun dried tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1 red onion, chopped
- 1 small celery stalk, chopped
- 1/3 cup red lentils, rinsed
- 1 large garlic clove, finely chopped
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 2/3 tablespoon coarse sea salt, plenty of pepper
- 3.5 - 4 cups hot water
- Freshly chopped coriander and black sesame seeds for garnish (optional)
- In a large pot heat up the oil with the bay leaf. Add the garlic, onion, celery and lentils, stir and cook over a medium heat for a couple of minutes stirring often.
- Add the carrot, sweet potato, pepper, tomatoes, tomato paste and sun dried tomatoes, stir and cook for another minute or so. Add the seasoning, hot water, stir, cover, turn up the heat and bring to boil. Then lower the heat to a simmer and cook for 20 minutes.
- Remove from the heat, take out the bay leaf and puree. Taste to adjust the seasoning as necessary, pour a desired amount into a bowl, garnish with coriander and sesame seeds (optional) and serve.