Spiced beetroot soup

Serves 6

1/2 point per serve

1 onion, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
2 tsp ground cumin
2 tbsp medium curry powder
1 litre hot vegetable stock
300g can green lentils, drained and rinsed
125g cooked beetroot, finelt chopped
2 tbsp coriander, finely chopped
salt and freshly ground pepper

Put onion, parsnip, carrot, cumin and curry powder into a deep pan with a lid. Pour over the stock and bring to the boil. Cover and simmer for 10 minutes or until the vegetables are tender.. Remove from heat.

Add lentils and beetroot and whiz in a blender until smooth. Reheat and season to taste. Divide between bowls and scatter over the coriander to serve.