What’s better on a cold winters day than a warming bowl of soup. This simple and delicious soup balances sweet and savoury flavours and the croutons add an extra crunch!
Makes 4-6 servings
Ingredients
- 500g carrots, sliced
- 500g parsnips, sliced
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 1 tsp turmeric
- 1 tsp paprika
- 1 tbsp coriander
- Thumb size of fresh ginger, finely chopped
- 1.5 litres vegetable stock
- 2 tbsp Creme Fraiche + extra to serve (optional)
- Olive oil
For the croutons:
- 2 crust slices of bread
- Olive oil
- Salt and pepper
Method
- Preheat oven to 200 degrees centigrade
- Add olive oil to a large saucepan over a medium to high heat. Add the onion and garlic and cook for 5 minutes until softening
- Add the carrots and parsnips, spices and ginger with some black pepper
- Mix to coat the vegetables in spices and cook on a low to medium heat for 10-15 minutes
- Add the stock and bring to a simmer. Continue cooking for 15 minutes or until the veg is tender
- Meanwhile, make the croutons by breaking the bread up into chunks depending on what size you would like the croutons
- Drizzle with plenty of olive oil, salt and pepper and mix until coated
- Place in the oven and cook for 5-10 minutes or until crisp (this will vary based on size)
- Blend the soup using a hand blender or food processor/regular blender in batches
- Season to taste and serve with the croutons and creme fraiche
Lutrition 