Nourishing sweet potato and lentil soup

SERVES 4 PREP AND COOK TIME 1 HOUR 5 MINUTES VEGAN + GLUTEN FREE + EGG FREE + NUT FREE

2 medium sweet potatoes, peeled, chopped

3 large carrots, chopped

1 medium leek, trimmed, chopped 1 medium brown onion, chopped 2 tablespoons olive oil

2 teaspoons ground cumin

½ teaspoon ground turmeric 1 cup (200g) dried red lentils

1 litre (4 cups) vegetable stock

1 cup (250ml) coconut milk

Serve with Greek yoghurt, cress and ground cumin

1 Preheat the oven to 180°C. Line a large oven tray with baking paper.

2 Place the sweet potato, carrot, leek and onion on the prepared tray. Add the olive oil and spices and toss well to coat.

3 Roast for 40 minutes or until the vegetables are tender.

4 Meanwhile, cook lentils in a large saucepan according to packet directions. Drain and return to saucepan over medium heat. Add the roasted vegetables, along with the vegetable stock and coconut milk. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Cool slightly. Using a stick blender, blend soup until smooth.