Spiced root soup with crisp spiced onions

Spiced root soup with crisp spiced onions

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(24 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4
Spiced root soup with crisp spiced onions, a hearty winter soup

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal240
  • fat13g
  • saturates1g
  • carbs25g
  • sugars16g
  • fibre7g
  • protein9g
  • salt1.45g
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Ingredients

  • 2 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 leek, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 carrot, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 medium potato, chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 parsnip or 1 small celeriac, chopped
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 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

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.

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Comments (27)

delsh21's picture
5

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.

nicolajanemullins's picture

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.

juliebahrain's picture
5

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.

annie0176's picture
5

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!

no1ginger's picture

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

patchy's picture
5

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

emmaraven1's picture
5

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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