Turmeric Winter Roots, Cabbage & Lentil Soup
Donal's Notes
This recipe is ideal for fridge clearouts, beyond the ingredients listed here, any root vegetables or brassicas are welcome additions.
*Calorie info: excludes sourdough.
Casserole dish
Wooden spoon
Measuring jug
Chopping board
Measuring spoons
Weighing scales
Ladle
Vegetable peeler
Mixing bowl
Instructions
1
First, prep your veg. Finely chop the onion and garlic. Roughly chop the carrots and parsnips. Slice the savoy cabbage into thick strips.
2
Heat a casserole dish over a medium high heat and add the olive oil. Add the onion and a sprinkle of sea salt and cook gently for 6-8 minutes until tender.
3
Stir through the garlic, turmeric, cumin and ground cardamom and fry until aromatic.
4
Add in the carrots, parsnips and green lentils and stir through.
5
Add the vegetable stock. Season and bring to a steady simmer and cook gently for 35 minutes or until the lentils are cooked.
6
Just before the end of the cooking time, add in the cabbage and stir through. Cook until the cabbage is tender.
7
Season to taste and serve in deep bowls.
