Spiced root soup with crisp spiced onions

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• delsh21

  30 December 2008

  delsh21 rated and commented on this recipe

  

  Lovely, warming soup. I didn't have mustard or cumin seeds - just used ground cumin but it was still very yummy. I didn't do the fried onions either, but the coriander on top definitely made a difference.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claire

  15 January 2009

  Claire rated and commented on this recipe

  

  Really tasty soup. Used ground cumin and coriander instead of the cumin and mustard seeds but still worked really well. Served it just with fresh coriander and yogurt on top and mini naan breads on the side. It was quite salty so may use less curry paste next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JustJaki

  17 September 2009

  JustJaki commented on this recipe

  My first ever soup recipe and even though I didn't have the mustard or cumin I did add garlic, sweet potato & swede I found lurking in the fridge. It was rib stickingly wonderful & even veggie phobic daughter (I didn't tell her what was in it!) ate the lot and asked for the leftovers to be kept for her lunch tomorrow. Thanks for the recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JustJaki

  17 September 2009

  JustJaki rated and commented on this recipe

  

  Sorry I forgot to rate!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1871/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk