Spiced root soup with crisp spiced onions

Spiced root soup with crisp spiced onions

Spiced root soup with crisp spiced onions, a hearty winter soup

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian, Super healthy

Method

  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

Recipe from Good Food magazine, February 2006.

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Latest comments and suggestions

  • 03 December 2007

    Emma rated and commented on this recipe

    5 stars

    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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  • 02 February 2008

    patch rated and commented on this recipe

    5 stars

    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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  • 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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  • 21 February 2008

    Annie rated and commented on this recipe

    5 stars

    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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  • 04 October 2008

    Julie Bahrain rated and commented on this recipe

    5 stars

    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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  • 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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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian, Super healthy

High in fibre, 2 of your 5-a-day

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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Per serving

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

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