Spiced Root Vegetable Soup (LC)
Ingredients
- 2 tbsp olive oil
- 1 large onion, sliced into chunks
- ½ swede (approx 450g), peeled and diced
- 200g carrots, peeled and diced
- 150g parsnips, peeled and diced
- 1 tsp garlic powder
- 2 tsp garam masala
- Black pepper to taste
- 1 vegetable stock cube (low sodium)
- 1l water
Instructions
Heat the olive oil in a pan or in the base of your soup maker if it has a sauté function.
Add the onion, swede, carrots and parsnips and cook for a few minutes.
Stir in the garlic powder, garam masala and black pepper, cooking for another 2 minutes.
Crumble in the vegetable stock cube and pour in the water.
If using a soup maker, use the smooth setting to cook the soup. If using a pan, simmer for 25–30 minutes until the vegetables are tender, then blend with a stick blender until smooth.
Transfer the soup to a saucepan and heat through. Add more water to your desired consistency if needed.
Taste and adjust seasoning as needed. Serve hot.
Note - You could also add all of the ingredients into the soup maker and cook according to your soup maker’s instructions.
Include a portion of protein with your soup. This could be 125g Greek yoghurt, 1–2 boiled eggs, or any meat, fish, or a vegetarian alternative. The protein can either be added directly to the soup or served separately on the side.