Indian Spiced Vegetable Soup

Every Sunday (during the colder months) I make soup. It’s become like a tradition – we’ll vegetate on the sofa with Netflix, films and/or catching up on work whilst vegetables roast in the oven or simmer on the stove in time for an easy dinner, as well as leftovers to take to work all week!

 

This weeks soup was Indian Spiced Vegetable. I can practically see you turning to another blog post now as anything ‘Indian spiced’ usually means raiding the foreign food aisles but DO NOT FEAR!! All you need for this one is coriander, cumin and chilli powder.

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To serve four (or 2 with leftovers) you will need:

 

150g celeriac*

1 carrot

1 parsnip

1 sweet potato

1 stick of celery

1 small onion

1 garlic clove

olive (or rapeseed, as I used) oil

1 tsp ground coriander

1 tsp ground cumin or cumin seeds (doesn’t matter which)

½ tsp hot chilli powder

salt & pepper

enough veg stock to cover everything

 

*celeriacs are never really under 500g so I’m saving the rest for mash – NOM!

 

First of all, turn your oven on to 190°C.

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Peel your celeriac, sweet potato and parsnip and top and tail your carrot (I can never be bothered to peel carrots – all the goodness is in the skin anyway) dice them up and pop them in a relatively large sandwich bag with a slug of oil and the spices.

Give the bag a good jiggle and empty into an ovenproof dish. Pop your veg in the oven for 45mins, shaking round occasionally.

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Towards the end of your veg roasting, peel and chop the onion, chop the celery and mash up the garlic with a pinch of salt. Put a slug of oil into a large saucepan and sweat (lid on) the onion, garlic and celery for about 15mins.

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Once the veg is roasted, add this and the veg stock into the saucepan with the onion celery and garlic, bring to the boil then simmer for 10 minutes.

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Blitz, reheat and serve.

That, right there, is winter in a bowl.

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