Spiced root soup with crisp spiced onions

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• 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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• 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.

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• 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.

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• 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.

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• JustJaki

  17 September 2009

  JustJaki rated and commented on this recipe

  

  Sorry I forgot to rate!

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• Kacey

  12 December 2009

  Kacey rated and commented on this recipe

  

  Sorry to go against popular opinion but to me and my boyfriend the yoghurt just overpowered everything else! It was nice enough once we'd added a load of extra onions, ground cumin and chilli powder but I won't be making again.

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• Angie

  28 January 2010

  Angie rated this recipe

  

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• Meme

  02 February 2010

  Meme rated this recipe

  

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• Laura

  19 October 2010

  Laura rated and commented on this recipe

  

  Delicious soup! was a hit at a dinner-party with friends. I like to give it an extra slightly sharp taste adding a pinch of chilli flakes :-) lekker!

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• SCW

  25 November 2010

  SCW rated and commented on this recipe

  

  Love this soup - delicious. The onions on top really add a nice crunch.

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• luckylucyloo

  12 September 2011

  luckylucyloo rated and commented on this recipe

  

  Made this for my fiancee, he loved it and even says it is better than his mothers vegetable soup (a big compliment indeed!) i didnt bother with the fried onions and usually add some chilli to give it a kick.

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• Jean

  13 November 2011

  Jean rated and commented on this recipe

  

  I didn't have any cumin seeds so used cumin powder. Also curry powder istead of curry paste. Didn't have any yoghurt either but I'm sure it would have been nice. I didn't bother with the crisp fried onions on top ~ in any case the recipe doesn't mention how they should become spiced. I also added salt and pepper to improve the flavour. But it was dead easy and quick to make and I will definitely be making it again and again. I found it easlily served 6 as a starter.

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• Jogger85

  16 January 2012

  Jogger85 rated and commented on this recipe

  

  DELICIOUS! This is a lovely, hearty and filling soup and a great way to get loads of veg into one bowl. I'll definitely be adding this one to my bonder and making it more often. Serves 6 rather than 4, which meant I had leftovers :)

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• ArcaneDust

  11 September 2012

  ArcaneDust rated and commented on this recipe

  

  I made this last night for my lunches this week. I used sweet potatoes and bloomin' forgot to put the carrots in but to be honest it wasn't really missing them when I tasted it, it wasn't till later that I realised. I roasted some chopped red onion for the topping as I've done that before and its really tasty. I didn't add the yog to the soup as I didn't think it needed it - I'll just add some yog as the topping. It definitely needs seasoning at the end to bring out all the flavours too, but its a tasty version of a veg soup once done.

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• Gin o'clock

  28 October 2012

  Gin o'clock rated and commented on this recipe

  

  This is delicious. Will definitely be making this 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

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, sugar 16g, salt 1.45 g

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