Spicy root veg soup

Spicy root veg soup


Serves 2

  • 2 carrots, peeled and cut into chunks
  • Half a butternut squash, flesh only and cut into chunks
  • 1 small sweet potato, peeled and cut into chunks
  • 1 small red onion cut into wedges
  • 1tbsp olive oil
  • 1tsp ground cumin
  • 1tsp ground cinnamon
  • 1tsp dried coriander
  • 400ml vegetable stock (made with half a stock cube)
  • 1 tbsp tomato purée
  • 100ml semi-skimmed milk

Preheat oven to 200C. Put the carrot, butternut squash, sweet potato and onion in a bowl and toss with half the oil. Lay out in a roasting tin and roast for 40 minutes.

Heat the rest of the oil in a saucepan and add the spices. Cook for for 1 minute stirring over a low heat. Add half the stock and all the purée. Heat to a simmer. Add the vegetables and purée until smooth. Add the milk and the rest of the stock and heat through. Serve.

3 Comments Add yours

  1. Looks great! I’m looking forward to trying this recipe. One always needs more warming winter soups to add to the repertoire. Thanks!

    1. meganchapple says:

      You can never make too much soup around this time of year

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