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About this recipe: This lightly spiced soup is robust and satisfying – the perfect choice for a simple meal on a cold day. Generous spoonfuls of cool, crunchy fresh raita bring a terrific contrast in flavour and texture to the soup, which is finished with fried curried onion. Naan or pitta bread mop up both soup and raita.
For a smooth, dhal-style soup, add 100 g (3½ oz) yellow split peas with the vegetables in step 1, leaving out the parsnip and potatoes. Use only 900 ml (1½ pints) stock. Also add 1 can chopped tomatoes, about 400 g, with the juice, 1 heaped tsp cumin seeds, 1 heaped tsp roasted and ground coriander seeds, 1 fresh red chilli, seeded and chopped, and ½ tsp turmeric. Bring to the boil, then reduce the heat and cover the pan. Simmer for 1 hour. Purée all of the soup until fairly smooth, then reheat it gently before stirring in the curried onion and fresh coriander.
Yogurt is a good source of vitamins B2 and B12, and the minerals calcium and phosphorus. * Antibiotics, stress and poor diet can easily upset the balance of good and bad bacteria in the gut. Eating yogurt ensures a regular supply of good bacteria and prevents the growth of the bad bacteria that can cause thrush and candida. There is also some evidence to suggest that the good bacteria help to strengthen the immune system.
A, B1 * B2, B12, C, folate, calcium, phosphorus