Red Root Soup

I am in a soup making frenzy at the moment as a result of beautiful organic root veggies arriving in my box delivery. I think, over the past month, I have tried about 12 differnt veggie combinations. One of the more successful was my Red Root Soup (perfect for enjoying on the couch on a cold night). Life has been particularly hectic lately and soup is a great one pot dinner that also makes wonderful lunch left overs.

Soup is a perfect way of getting in all the vitamins and minerals you need especially in winter. It is easily digested and results in high levels of nutrient absorption into your body.

Red Root Soup

1 teaspoon coconut oil
1 onion
2 cloves garlic
1 teaspoon turmeric
1 teaspoon yellow mustard seeds
1 teaspoon cumin powder
3 carrots
3 turnips
4 beetroots
1 vegetable stock cube
1 cup red lentils
1 – 1 1/2 litre boiling water
salt and pepper

Peel and roughly chop the carrots, turnips and beetroots.
Peel and dice the onions and lightly saute over a low heat with the coconut oil in a large stock pot for 3 minutes.
Mince the garlic, add to the pot and stir for a further minute.
Add the spices to the pot and stir for a minute to release the fragrance.
Add the chopped veggies, stock cube and thoroughly washed lentils.
Pour in the boiling water until the veggies are covered by an inch of water.
Allow to simmer over a medium heat for 25 minutes with the lid on.
Blend smooth and season to taste.
Serve hot with your favorite crusty bread.