Spiced parsnip and sweet potato soup
2 Jan 2025
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This spiced parsnip and sweet potato soup is healthy, hearty and very easy to make. It’s perfect during Veganuary or for those who like to have a healthy diet throughout the year. Serve it with noodles, rice or bread.
Ingredients
- 2 parsnips
- 1 large sweet potato
- 1 carrot
- 2 Tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp black cumin seeds
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 onion
- 2 garlic cloves
- 1 handful mini plum tomatoes
- 1 litre vegetable stock
- 1 tin chickpeas, drained
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
Instructions
- Peel then cut the onion, sweet potato, carrot and parsnips into chunks.
- Heat the oil in a pot, then sauté the onion and garlic.
- Add the seeds and stir for a minute then add the diced veggies and turmeric.
- Add the tomatoes and mix well.
- After a minute add the stock and bring to a boil.
- Cover and simmer gently for 20 minutes.
- Using a hand-held blender whiz the soup until silky.
- Add the drained chickpeas and reheat.
- Serve with lemon juice, garnished with cumin seeds.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Seasonal - Soup
- Cuisines: - Indian
- Ingredients: - Herbs & Spices - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
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