Spiced Carrot, Parsnip And Swede Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté onions and garlic until softened.
• STEP 2.Add the carrots, parsnips, and swede, and cook for a few minutes.
• STEP 3.Stir in the spices (cumin, coriander, and paprika) and cook for another minute.
• STEP 4.Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
• STEP 5.Using a blender or immersion blender, puree the soup until smooth.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve hot with a crusty bread roll or a sprinkle of fresh herbs.

Cooking Tips

• For a creamier texture, you can add a splash of coconut milk or cream to the soup.
• Garnish the soup with a drizzle of olive oil or a dollop of yogurt for added richness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop or in the microwave until heated through before serving.
• Serve with a crusty bread roll or a sprinkle of fresh herbs for added freshness.