I made this Vegan soup for the first time last night. It is so nourishing and nurturing and very thick and creamy - full of vegetables, antioxidants, fibre, and plant-based protein.

High fibre meals can help achieve better digestion and regularity, balanced blood sugars, and creates more filling meals, which can also help with weight loss and weight maintenance.

INGREDIENTS

1 large brown onion, coarsely chopped

6 carrots, coarsely chopped

2 celery sticks, coarsely chopped

1/2 bunch coriander, leaves and stems separated, stems coarsely chopped

2 tsp ground cumin

2 tsp garam masala

2 cups salt-reduced vegetable stock

1 cup no-fat Greek-style yoghurt

840g lentils no added salt, rinsed, drained (2 tins)

1 tbs extra virgin olive oil

Heat oil in a large saucepan over medium heat. Add onion, carrot, celery, and coriander roots and stems. Cook, stirring occasionally, for 8 minutes or until vegetables soften. Add cumin and garam masala. Cook, stirring, for 2 minutes or until fragrant.

Add stock and 2 cups water. Cover and bring to the boil. Reduce heat to low. Simmer, partially covered, for 20 minutes, or until carrot is tender when pierced with a fork. Remove from heat.

Using a stick blender, blend mixture until smooth. Season with pepper.

Stir in three-quarters of the lentils. Ladle soup among bowls. Top with a dollop of yoghurt, remaining lentils and coriander leaves. Season with pepper.