Spiced root vegetable soup is a delicious blend of tasty vegetables which you can add any left over vegetables to. A hearty winter soup ideal for the colder evenings, served with freshly baked bread.
3 tbsp Vegetable oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2 Leeks, sliced
2 Medium potatoes, chopped
3 Carrots, sliced
2 Parsnips, chopped
2 tsp Curry paste
1.2l Vegetable stock
Coriander or Parsley to finish
Peel and halve the onions through the root, then slice thinly lengthways.
Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned. Add vegetables and curry paste and stir until well coated.
Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 minutes, until the vegetables are tender.
Meanwhile, heat the remaining tbsp of oil in a small pan, add the onions and fry quickly until crisp and browned. Tip onto kitchen paper.
Puree the soup in batches, then return to the pan and stir in most of the yoghurt. Taste and add salt if necessary.
Reheat gently, then ladle into bowls and top each with a spoonful of yoghurt, some fried onions and a scattering of roughly chopped coriander or parsley.
tag @beckettsfarm in your creations and find more recipes like this spiced root vegetable soup here.