warm me up soup

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Here’s a delicious, nutritious & filling way to incorporate our local root veggies and warm up the family after a visit to the rink or a morning of raking leaves. It’s just got a little kick – not too spicy, so even the littlest of people can enjoy it. Top it with a dollop of greek yoghurt or a little grated cheese before serving.


2 tsps coconut oil
one onion, chopped
3 garlic cloves, crushed
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
3 stalks of celery, chopped
1 large tomato, chopped
1 tsp cumin
1/2 tsp cinnamon
1 tsp chili powder
1/2 tsp coriander
1/4 tsp smoked paprika
1 tsp. sea salt
1/4 tsp pepper
1 can crushed tomatoes
4 c. low-sodium veggie stock
2 c. water
1 c. red lentils, rinsed well and drained 2-3 c. chopped chard leaves (any type)

To prepare: Heat the oil over medium heat in a large soup pot. Add the onion and garlic, and cook for about 5 minutes or until onion is softened. Add the parsnips, carrot, celery and chopped tomato and cook for about 5 more minutes, stirring regularly.

Stir in the spices, then add the crushed tomatoes, stock, water and lentils.

Bring to a boil, then reduce heat and simmer for about 25 minutes. Add the chard and let simmer another 5 minutes, or until chard is wilted.

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