Curried root vegetables soup
16 Apr 2018
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Background
This curried root vegetables soup is vegan, gluten-free, dairy-free, nut-free and low-cal. Most importantly for those who are into food combining, it's made with "neutral" root vegetables that can be served with either starch (bread, rice etc) or protein (sausage, fish etc). I make it regularly and freeze several portions for my detox days.
Ingredients
- 1 onion
- 1 clove of garlic
- 2 carrots
- 1 small swede
- ½ celeriac
- 2 small parsnips
- 1 small turnip
- 1 Tbsp tomato paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 1/ 2 tsp chilli powder
- 1 litre vegetable stock (approx.)
- 1 bunch of fresh coriander
- Lime to serve
- Oil to cook
Instructions
- Peel all vegetables and chop them roughly.
- Measure out the spices into a small bowl.
- Heat 1 Tbsp of coconut or vegetable oil and gently sauté the onion and garlic for 5 minutes. Add the chopped veggies and stir for a couple of minutes then add the spices. Stir for a minute until fragrant, then add the tomato purée. Stir to coat the veggies well, then add enough stock to cover the vegetables. Bring to the boil, cover, turn down the heat and gently simmer for 20-30 minutes until tender.
- Add the fresh coriander and using a stick blender, process until you get a smooth soup. Add more stock if you find the soup too thick.
- Serve with lime wedges.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Soup - Supper
- Cuisines: - Indian
- Ingredients: - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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