Thursday, 7 February 2013
Spiced root vegetable soup
I know I've been banging on a lot about 5:2 lately so here's a recipe which isn't part of the diet or that you could run up after a fast day on which you've made yesterday's dal.
The only ingredient you need if you've already bought a bag of mixed carrot and swede and have the spices in your store-cupboard is an onion. Which makes it super-cheap.
3 tbsp olive oil
1 large onion, peeled and roughly chopped
400g mixed carrot and swede, cubed (see previous post)
1 tsp cumin seeds or ground cumin
1 tsp coriander seeds or ground coriander
1/4 tsp chilli flakes or a pinch of chilli powder
1/2 tsp salt if using whole spices
1/2 level tsp ground turmeric
750ml light vegetable stock made with 1 tbsp Marigold vegetable bouillon powder
chopped fresh coriander or parsley
salt and pepper
Heat the oil in a large frying pan or wok and stir in the onion and diced carrot and swede. Cook over a low heat until the vegetables start to soften*.
If you're using whole spices grind the cumin, coriander seeds and chilli flakes together with a pestle and mortar with 1/2 a teaspoon of salt then mix with the turmeric. Otherwise simply mix the ground spices then add salt and pepper to taste.
Add the spices to the vegetables, stir and continue to cook until they begin to colour. Stir in the stock and cook until the veg are completely soft.
Strain the vegetables over a bowl then place the cooked veg in a food processor or blender and whizz until smooth, adding as much of the reserved cooking liquid as you need to get a smooth purée. (You may need to do this in two batches.)
Tip the puréed vegetables back into the frying pan - or a clean saucepan if you don't mind the extra washing-up - and add back the remaining stock plus as much liquid as you need to make a smooth soup (I added another 150ml). Reheat and adjust the seasoning.
Serve with a few chopped coriander or parsley leaves if you have some and a dash of hot sauce if you fancy it.
* You could also roast the veg if you wanted to. I did as the Aga is on all the time and it gives the soup a nice roasted flavour but it's not necessary.