Spiced root soup with crisp spiced onions
Spiced root soup with crisp spiced onions, a hearty winter soup
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 45 mins
Vegetarian, Super healthy
- 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.
- 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.
- 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, sugar 16g, salt 1.45 g
Recipe from Good Food magazine, February 2006.
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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
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
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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