“Delicious. I have no other words to describe this soup.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large stockpot, melt butter.
  2. Stir in cumin, curry, rosemary, pepper, and sage.
  3. Add garlic and leek.
  4. Cook on low heat, 2-5 minutes or until leek is tender.
  5. Add stock, water, rutabaga, and lentils.
  6. Bring to a boil, slowly.
  7. Reduce heat and simmer 10 minutes, covered.
  8. Add potatoes, carrots, and parsnips.
  9. Simmer, covered, for 25-40 minutes or until vegetables are tender.
  10. Remove from heat; allow to cool slightly, until all bubbling has stopped.
  11. Mash with a potato masher until consistency is partly chunky.
  12. Stir in coconut milk (if using) and cilantro or parsley.
  13. Return to heat briefly to re-warm and serve.

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