Spiced Root Vegetable Soup

Serves 10/12

Prep Time: 20’

Cooking Time: 1h30’

What you need:

  • 800g Celeriac
  • 3 Medium to Large Carrots
  • 1 Parsnip
  • 1 Swede
  • 1 Medium Potato
  • 1 Leek
  • 1 Tbsp Butter (Or Dairy free alternative for DF Diet)
  • 4 Tbsp Vegetable Oil
  • 6 cups of room temperature Stock (Vegetable or Chicken)
  • 4 cups of warm/hot Stock (same stock flavor)
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Ground Ginger
  • 3 Tbsp Mild Curry Powder
  • 2 Tbsp Turmeric Powder
  • 1 Tbsp Ground White Pepper
  • ½ Tbsp Ground Black Pepper
  • Salt to taste
  • ½ Cup Fresh Coriander, Chopped

Optional Garnish:

  • Roasted Sunflower Seeds
  • Fresh Coriander leaves
  • Cream (Omit for DF Diet or substitute with DF option)

 

Method:

Once again, I’m cooking a large pot of soup for just 3 of us! I love soup, especially in this weather; I can have this over 2 days for lunch and dinner and then freeze the rest for later!

I love root vegetables in soup, especially when the soup has lots of spices! I also like to add potato (which is not a root vegetable as many mistaken it) because it makes the soup’s texture softer when mixed at the end. It feels creamy without adding any cream! Not bad for Dairy Free Diet followers right?

Cream does add a softer texture and a richer flavor to this soup at serving time, but people who follow a Dairy Free or Vegan diets can substitute cream with any other similar DF/Vegan product they can find at their local store. Not familiar with brands outside of the UK, but here I can easily find DF products such as Arla Lactofree.

Prepare your veggies by roughly chopping them into chunks, in the exception of the leek, that should be thinly sliced.

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Melt the butter and add the oil to it to avoid it from burning and fry the leeks in until soft, add all the vegetables and spices, stir them for a few minutes to blend the flavours together.

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Add the 6 cups of stock.

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When it starts boiling, cover, lower the heat and simmer for 45 minutes.

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Check if all the vegetables are cooked and tender, take them off the heat and blend them using an electric hand blender. I find using this tool much easier than having to pour the soup into a mixer.

After you finish the blending, the soup’s texture will be thick, leaning more towards a puree than a soup.

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Return the pot to the heat, add the 4 cups of warm/hot stock, cover and simmer for another 20 minutes.

Stir a few times during those last 20 minutes and at the end, add the finely chopped coriander, and switch the gas off.

Before serving, you can add a spoonful of cream to your soup bowl and sprinkle with freshly chopped coriander. I like to add a crunch to almost anything I eat; roasted sunflower seeds add a beautiful flavor to this soup, and they don’t turn soggy!

Serve with some toast or baguette bread slices, YUMMY!

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Wait to completely cool before freezing.

PS: It’s preferable you do not freeze the soup if it contains cream.

Bon appetit!

 

 

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