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