At WW all your favourite foods are on the menu.
Carrot, swede & red lentil soup
The ultimate batch-cooking recipe! If you want to make more, simply double (or triple) the ingredients. Don't forget to adjust the SmartPoints if you use any of our suggested toppings.
Calorie controlled cooking spray 4 spray(s)
Onion(s) 1 medium, finely chopped
Carrots, raw 250 g, chopped
Swede 250 g, peeled and chopped
Garlic 2 clove(s), finely chopped
Split Red Lentils, dry 100 g
Bay leaf, dry 1 leaf/leaves
Thyme, Fresh 2 sprig(s)
Vegetable stock cube(s) 2 cube(s), to make 850 ml
0% fat natural Greek yogurt 3 tablespoons
- Mist a large, nonstick pan with cooking spray and fry the onion for 6-8 minutes over a medium heat, until softened. Add the carrots and swede and cook for 10 minutes, then add the garlic and cook for 1 minute. Add the lentils, herbs and stock. Season well, then stir to combine.
- Bring to a simmer and cook, covered, for 40-45 minutes.
- Remove and discard the bay leaf and thyme sprigs. Let the soup cool slightly then transfer to a blender (or use a stick blender) and blitz until smooth.
- Return the soup to the pan, stir in the yogurt, then reheat until hot and serve with your choice of toppings, below.