Spicy Root Vegetable Soup
One hour +
A pot of veggie soup is given extra warmth with some spice and it’s flexible so it’ll work with whatever you have. If you’re unsure about how much curry or chilli powder to use, just build up the flavour slowly!
1 onion, finely chopped
750 -1kg any root vegetables you have e.g. carrots, sweet potatoes, butternut squash, white potatoes, parsnips, celeriac, turnips
1tbsp olive oil
2 tsp of your favourite, or spices you have available e.g. garam masala, cumin, chilli powder or flakes
salt & freshly ground black pepper
1.5l vegetable or chicken stock
a little fresh cream to serve (dairy free option to make soup vegan)
Add the oil to a large non-stick or stock pan.
Add the chopped onion and gently cook for 5 minutes, or until they start to caramelise and turn translucent.
Add the spices and stir to combine.
Add in the rest of the chopped vegetables and make sure there’s enough heat so that the edges of the vegetables can caramelise a little. Keep moving the veggies around in the pot.
After about five minutes, add in the stock and bring up to the boil. After that reduce back down to a simmer and allow to cook for 30-40 minutes, or until the vegetables are tender.
Blitz the soup using a stick blender (or transfer to a food processor - if using this method, make sure to allow the mixture to cool first so it doesn’t explode everywhere!).
Finish by seasoning with salt and pepper to taste, and serve with a swirl of fresh cream.