Spiced root vegetable soup

Spiced root vegetable soup

To make this recipe non-spicy, replace the spices with your choice of herbs.

By , 21 September 2015
Spiced root vegetable soup
  • Ready in: 60 mins
  • Serves: 4
  • Price: 50p per serving
Nutritional Info
Each 559g serving contains
  • Fat low
    10.1g
    14%
  • Saturates low
    2.2g
    11%
  • Sugars low
    19g
    21%
  • Salt low
    1g
    17%
  • Energy 1093KJ 261KCAL
    13%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 196kJ/47kcal.
Ingredients
  • 250g carrots
  • 500g butternut squash, flesh only
  • 1 large sweet potato, peeled
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 level tsp ground cumin
  • 1 level tsp ground cinnamon
  • 1 level tsp ground coriander
  • 800ml vegetable stock, made with 1 stock cube
  • 2 level tbsp tomato purée
  • 200ml semi-skimmed milk
  • Coriander leaves, chopped, to serve
Method
  • Pre-heat the oven to 220C/200C Fan/Gas. Cut the carrots, squash and sweet potato into even chunks. Put in a bowl with the onion and 1 tbsp of the oil. Toss to coat.

  • Spread out in a roasting tin and roast for 40-45 minutes, until tender with brown edges.

  • Heat the rest of the oil in a saucepan, add the spices and stir over a low heat for 1-2 minutes. Add 200ml of the stock and the tomato purée, and heat until simmering.

  • Add the roasted veg and purée smooth with a hand-held blender or processor.

  • Add the milk and the rest of the stock and heat through. Serve sprinkled with coriander.