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I had 2 celery sticks and 2 carrots in the corner of the fridge drawer, and 1 potato in my pantry just before I was due for my next shopping trip. I thought, emm..with some onions, garlic and seasoning, I could probably do my little freezing toes a favour and warm them up with some soup.

Was great! and did the job for sure, but I wasn’t totally satisfied with the taste, I felt like it was missing some flavours, so at the grocery store  while I was stocking up on some carrots and celery as usual, I thought may be if I add some more root veggies to that soup, it would give it this little extra kick in flavour and make it more interesting and actually healthier for the kids, they probably wouldn’t even notice the difference.

So I went for turnips (round shape) and Parsnips (white carrots=my new obsession!!) and substituted the regular onions with leek which has a mild onion-like taste and works really well in flavouring soups..  ‘perfect’!

So feeling adventurous, I ran back home and gave it another go. I chopped up my veggies, got my olive oil out and opened up my pantry doors to choose a spice that can make this soup extra special. Yesss!! I think I found it … curry powder it is!!  just a pinch won’t hurt !!

But then just before I left the pantry, I spotted a full jar of red lentils and I said to myself .. lentils and curries get along really well don’t they ??  Ok then, lets add 2 tablespoons of red lentils but that’s it .. no more ingredients !! now out of the pantry.

I am done!

I have to say it was one of the best vegetable soups I’ve ever had, and I wouldn’t have shared it here with you if it was just one of these regular boring ones.

 BINGO! kids loved it too, they did notice there was something different about it though, but guess what? they went for thirds! and of course I got the

“you are the best cook in the WHOLE universe mum”

from my little cheeky one who not so long after, asked me for canteen money…

oh well ! of course he got it!

So anyway, get ready … you are on for a treat

a vegetable treat for a change!

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*Parsnip: cool season crop native to middle eastern region. Contains a wide variety of vitamins, minerals and nutrients. High in fiber (soluble), potassium, folate and vitamin C

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*Turnip roots : cooked properly, the small size ones have a sweet taste and aroma. They are very nutritious, low in calories and rich in vitamin C.

If you are not familiar with Turnip roots ^ s , they belong to a broad family of greens and vegetables which also includes cabbage, kale and brussels sprouts.

Oops ! I just noticed that one or more of these vegetables I’ve just mentioned, could be easily linked to some childhood traumas!! but if you haven’t tried turnip before you could probably say it’s half potato,half carrot with a family history of cabbage! 

 But no traumas here..

I promise!

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*leek : make sure you get rid of the first tuff layer and the dark green ends, cut through as shown and rinse with running water, some dirt can get trapped inside the layers.

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Add some regular olive oil to your pan and stir your vegetables on medium heat.

Only half a teaspoon will make all the difference !! remember this is not a curry dish .. you don’t want the curry to overtake the veggies flavours .. season with salt and pepper add 2 table spoons of red lentils,add some water to cover and let the simmering take care of the rest.

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1 hour on low heat ..

Wait to cool for 10 mins then start blending until you reach a thick consistency with no lumps, I leave it blending for 1 whole min then stop, check and blend again for an extra 60 seconds.

blender clear

Toast your bread and transfer the mix to your pan to heat up again, then serve immediately with hot bread and with a side of cold creamy yogurt.

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Bon a petit  …   ‘Bel-Hana’

Vegetable roots soup
Serves 4
A veggies roots soup
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
  1. 2 celery sticks
  2. 1 leek
  3. 2 medium size carrots
  4. 2 medium size parsnips
  5. 1 small turnip root
  6. 1 clove of garlic ,chopped
  7. 3-4 tablespoons of regular olive oil
  8. 2 tablespoons of red lentils
  9. half a teaspoon of curry powder
  10. 1 flat tablespoon of sea salt
  11. fresh cracked pepper to taste
  12. a pinch of chili powder (optional, not recommended with kids)
  1. Peel and chop all the vegetables into 'roughly' equal size pieces.
  2. Heat the olive oil in a deep pan for a couple of seconds, add the chopped vegetables and stir to coat with oil.
  3. Leave for 2 mins until the leek starts to caramelize at the bottom of the pan, add a drizzle of olive oil and stir again.
  4. Add the chopped garlic and stir for another minute.
  5. Then, add curry powder, red lentils, salt and pepper (chilli powder if considering)
  6. Stir the mix for an extra 3 mins, then add water until it reaches about 1 cm above the vegetables level.
  7. Cover, simmer on low heat for at least one hour, checking the water level after 40 mins.
  8. Turn the heat off and leave for 10 mins to drop its temperature before you start blending.
  9. Blend mixture in a food processor for 1 minute, stop, check then blend for a further 60 seconds to make sure the soup has an even and creamy consistency.
  10. Check seasoning and adjust to taste.
  11. Just before serving heat it up again, and serve immediately with hot bread and a side of cold creamy yogurt, which I use as a healthy substitute for sour cream.