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Spiced parsnip and sweet potato soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel then cut the onion, sweet potato, carrot and parsnips into chunks.
  2. Heat the oil in a pot, then sauté the onion and garlic.
  3. Add the seeds and stir for a minute then add the diced veggies and turmeric.
  4. Add the tomatoes and mix well.
  5. After a minute add the stock and bring to a boil.
  6. Cover and simmer gently for 20 minutes.
  7. Using a hand-held blender whiz the soup until silky.
  8. Add the drained chickpeas and reheat.
  9. Serve with lemon juice, garnished with cumin seeds.