Spiced Root Vegetable Soup.
This is a really simple soup that required minimal effort and delivers maximum flavour. I really recommend trying it with the crispy fried onions on top - it works so well.
It’s a flexible recipe so feel free to swap any veg out for whatever root veg you have in your fridge. It’s a great way to use up veg that is perhaps a little past it’s prime, or to make use of discounted variety packs from the supermarket.
Serves approx. 4-6
Ingredients.
4 large carrots
1 red onion
3 turnips
4 parsnips
1 bell pepper
1 fresh chilli, deseeded
Whole bulb of garlic
Approx. 4 tbsp olive oil
1 tin chickpeas, and their water
1 tin coconut milk, full fat
Herbs & Spices:
1 tsp cumin seeds/powder
1 tsp coriander seeds/powder
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp dried mixed herbs
1 tsp salt
Freshly ground black pepper
To serve: (optional)
Bread & butter, crispy fried onions, drizzle of olive oil
Equipment.
sharp knife & chopping board
measuring spoons
large non-stick/lined baking tray
blender
Method.
Preheat the oven to 220c
Prepare the vegetables: wash everything thoroughly but no need to peel anything (apart from the onion!). Cut the carrots in half, then cut the fatter end in half again, lengthways this time. Repeat the same cuts on the parsnips, discarding any very thin ends that may just burn in the oven. Peel & quarter the red onion. Cut the turnips into roughly 2in chunks. Quarter the bell pepper and remove the seeds and stalk. Leave the bulb of garlic whole but cut the very end off to expose the tips of the cloves. Half the chilli and remove the stalk and seeds
Lay the vegetables on a baking tray and douse generously with olive oil, then scatter over all the herbs and spices. Mix thoroughly with your hands to ensure everything is coated, then spread everything out evenly on the tray.
Pour a little more olive oil directly into the garlic bulb and set it cut-side facing up on the tray with the veg.
Place the tray in the bottom of the oven for 40mins or until the vegetables are soft and slightly charred. Check after 20mins and give the vegetables a toss on the tray
Now you have 2 options depending on whether you have a stick blender or a jar blender:
Stick blender: Add everything to your biggest cooking pot along with the chickpeas and coconut milk. Refill one can with hot water and add this too. Using the stick blender, blend everything together until completely smooth
Jar blender: Working with half at a time, add the vegetables to the blender along with half the chickpeas (incl. water) and half the coconut milk. Refill 1 can halfway with hot water and add this too. Blend until completely smooth then repeat with the other half of the veg, chickpeas, coconut milk & hot water
Reheat the soup on the hob if necessary and check the seasoning, adding more salt & pepper if needed
Sprinkle with some crispy fried onions and serve with some crusty buttered bread. Enjoy!
