Name: Spiced root soup with crisp spiced onions
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
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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Spiced root soup with crisp spiced onions

Spiced root soup with crisp spiced onions

Mary Cadogan

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.8 out of 5.30 ratingsRate

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

Healthy

Vegetarian

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Dill & poppy seed soda bread

A star rating of 4.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal240
fat13g
saturates1g
carbs25g
sugars16g
fibre7g
protein9g
salt1.45g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, February 2006

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A star rating of 4.8 out of 5.30 ratings

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