Spiced Root Vegetable Soup
THE DISH
SPICED ROOT VEGETABLE SOUP
Best for: Brunch, Lunch, Dinner
Serves: 4
Prep time: 5mins
Cook time: 30 mins
The earthy flavour of the root vegetables with extra depth from the spices, perfectly complimented by the creamy coconut milk.
THE RECIPE
Step 1
In a large saucepan, heat one tbsp of coconut or avocado oil on medium heat. Add the onions, garlic, spices and chili and sauté until soften (around 5 mins).
Step 2
Roughly chop all the veg and add to pot. Cook for another 10mins. Keep the sweet potato peel to one side for a garnish at the end.
Step 3
Add the stock, place lid on the pot and leave to simmer until Vegetables have softened, around 15mins.
Step 4
Remove from heat and add coconut milk, Use a hand blender to purée. Add more water if necessary if it’s too thick. Add salt and pepper to taste.
Step 5
Add any toppings you might like including pesto, tosted nuts or even a bit of cheese. We love to minimise wastage and there is nothing better than a crispy sweet potato skin as a gasnish. simply cover the peel in a little olive oil, salt and pepper and bake in the oven for 15 minutes.
THE INGREDIENTS
1tbsp coconut oil
2 large white onions diced
2 sticks of celery
3 cloves of garlic finely chopped
2 tsp cumin
1 tsp paprika
1 Tsp mustard seeds
1 red chili (remove seeds, also if don’t like spicy foods can just leave out)
4 carrots
1 sweet potato
2 parsnips
Half a butternut squash
600ml veg stock
250 ml coconut milk
salt and pepper