Spiced Roasted Root Vegetable Soup

Serves 4.


3 carrots, washed and chopped
2 parsnips, washed and chopped
1 sweet potato, washed and chopped
1 red onion, peeled and chopped
2 garlic cloves, peeled
1tbsp olive oil
Sea salt
1tbsp fennel seeds
1 tin coconut milk (set aside 2tsp for garnishing)
1l water
1 organic vegetable stock cube
1tsp paprika
1tsp ground turmeric
1tsp ground cumin

Salt & pepper
Fresh coriander for garnishing


Wash and chop the vegetables, place them on a baking tray, drizzle with olive oil, sprinkle with sea salt and fennel seeds. You can add some provencal herbs if you wish.

Roast in a preheated oven at 180C for about 40 minutes.

Transfer the veg into a large pot, pour in the coconut milk, add water and stock cube.

Bring to the boil and simmer for 5 minutes.

Add the spices, season with salt and pepper, and mix well.

Blitz with a hand blender. Drizzle with some coconut milk and garnish with fresh coriander.

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