Roasted Root & Lentil Soup with Crispy Kale
Turn the roasted vegetables and lentils reserved from dinner into a textured soup with crunchy kale.
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Difficulty
- easy
- Serves
- 2
Get ready
Ingredients for 2 portions
- About 100 g reserved roasted carrots
- About 85 g reserved roasted parsnips
- About 135 g reserved roasted sweet potato
- Reserved roasted onion
- About 75 g reserved ready-cooked lentils
- 60g curly kaletough stalks removed and leaves torn
Optional extras
- ½ lemon
- 2 tbsp plain yoghurt
Equipment
- saucepan
- baking tray
- blender
- chopping board
- knife
Cook
Method
Start the soup
Put the reserved roasted vegetables and lentils in a saucepan with the stock cube and about 600 ml water.
Simmer
Bring to the boil, then simmer gently for about 15 minutes.
Crisp the kale
Toss the kale with the oil and roast on a baking tray at 200°C fan for 6–10 minutes, checking often, until crisp at the edges.
Blend
Blend the soup, preferably leaving some texture. Add a little more water if it is too thick, then season to taste.
Serve
Divide between two bowls and top with the crispy kale. Add lemon or yoghurt if using.
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