Spiced root soup with crisp spiced onions

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Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. 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.
2. 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 mins, 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.
3. Purée the soup in batches, then return to the pan and stir in most of the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt, some fried onions and a scattering of roughly chopped coriander or parsley.

Per serving

240 kcalories, protein 9g, carbohydrate 25g, fat 13 g, saturated fat 1g, fibre 7g, salt 1.45 g

Latest comments and suggestions

• Emma

  03 December 2007

  Emma rated and commented on this recipe

  

  I have to say I love this soup! It has become a firm favourite in our house-especially with the kids

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• patch

  02 February 2008

  patch rated and commented on this recipe

  

  Really delicious even though I forgot to put the extra onions on as I had frozen the soup. I will definitely make this again.

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• Jeffers

  19 February 2008

  Jeffers commented on this recipe

  Bloody delicious! I used swede instead of potato, i guess any root veg would work, and left out the fresh coriander because i think it detracted away from the taste of the veg. And very very easy. Definetly having that again

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• Annie

  21 February 2008

  Annie rated and commented on this recipe

  

  Excellent soup. The fried onions and coriander on top greatly enhance the recipe. A large bowl makes a filling meal. My kids loved it and said I could make this anytime!

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• Julie Bahrain

  04 October 2008

  Julie Bahrain rated and commented on this recipe

  

  Seriously good soup! I used a small pumpkin/squash, 1 leek, 1 parsnip, along with recommended ingredients, and low fat yoghurt. Added extra stock as soup was very thick. Made 6 good portions. Didn't bother with topping.

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• nicolajane

  11 November 2008

  nicolajane commented on this recipe

  This soup was delicious. I couldn't find mustard seeds;I live in Singapore so sometimes have to swap ingredients for what I can find, and I used sweet potatos but it still tasted great. My Husband gave it 9/10! Will definately be making this one again.

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Ingredients

• 2 onions
• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 leeks , sliced
• 3 carrots , sliced
• 2 medium potatoes , chopped
• 2 parsnips or 1 small celeriac, chopped
• 2-3 tsp curry paste
• 1.2l vegetable stock from granules or a cube)
• 250ml natural yogurt , plus extra to serve
• coriander or parsley, to finish

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 45 mins

Vegetarian, Super healthy

Ingredients

• 2 onions
• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 leeks , sliced
• 3 carrots , sliced
• 2 medium potatoes , chopped
• 2 parsnips or 1 small celeriac, chopped
• 2-3 tsp curry paste
• 1.2l vegetable stock from granules or a cube)
• 250ml natural yogurt , plus extra to serve
• coriander or parsley, to finish

Per serving

240 kcalories, protein 9g, carbohydrate 25g, fat 13 g, saturated fat 1g, fibre 7g, salt 1.45 g

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