AO Challenge: Spiced Root Veg Soup

Let's get the awkward conversation out of the way first.
I'm basically a vegetarian without being a vegetarian.
So in the world of Katy Mitten - I like bacon, and I like chicken in a curry even though I'll pick it out and pass it on and I'll sometimes fancy a chilli once in a blue moon. But I don't eat any other meat (the animals are just too cute right?), and so I don't call myself a vegetarian. Because I'm not really. I just like vegetables a lot.
I'm also not fussy. Hear that mama?!

Anyway, the folk at challenged me to create six vegetarian dishes in a week. And honestly? I knew that this was going to be difficult...
I mean, I should have found it stupidly easy not having to worry about cutting up raw meat (YUK), and wondering when it's cooked, BUT if you know me, you'll know that I eat pasta. A lot of pasta. And about six other dishes that I learnt from my mama. And my favourite butternut and vegetable dish I always do..
And that's how I get by in life.
So I started on the easy recipe first... A Spiced Root Vegetable Soup - perfect for the colder months!

1 onion (finely chopped)
1 sweet potato chopped
1 carrot chopped
1 parsnip chopped
1 red chilli (roughly chopped) - and don't forget to clean those hands before the toilet!!
40g dried lentils
70ml vegetable stock
50g creme fraiche to garnish

Simply fry off the onions until softened. Add in the remaining veg and cook for another five minutes, adding the chilli after three minutes.
Add the lentils and stock to the pan and bring it to the boil, before lowering the heat and letting it simmer for twenty five minutes until the veg is tender and the lentils are soft (mine definitely took a little longer. I also found myself adding some more vegetable stock because somehow I managed to thicken it too much?!).
Once you're happy with it, blitz until smooth with some milk and season as neccessary (I couldn't resist some garlic salt.. WINNER!). Pop back onto the hob until piping hot and ladle into bowls.
Served nicely with a dollop of creme fraiche and a sprinkle of coriander, and some toasted pitta makes for an ideal lunchtime dish this winter.
Verdict: Considering Soup is meant to be one of the easiest things to make, I still managed to mess up BUT saying that it was very tasty and full of flavour especially with the helping of lentils.
Even if it did remind me of Christmas.
Somehow parsnips only work for me on the 25th December.

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