Spicy Roasted Vegetable Soup Recipe at MyDish

Spicy Roasted Vegetable Soup

4 stars based on 2 reviews Rate this Recipe

Method

  • Chop up the parsnip, courgette, peppers, onions, tomatoes and carrots into roughly similiar sized pieces. Put into a roasting tin and mix together with the crushed fennel and coriander seeds, garam masala, chili and half the olive oil. Put in the oven, Gas 7/425 F/220 C, for about 35 minutes, giving them a shake half way through.

  • Meanwhile, cook the garlic and ginger gently in a pan in the reminaing olive oil.

  • Add the roasted veg to the pan and cover with the stock. Simmer for 15 minutes. Allow to cool (if you can wait) and then blend. Stir in the chopped coriander, season to taste and serve.

    • Tips

    • Serve with a mini naan bread and a swirl of natural yoghurt.

      Don't be tempted to use low fat cooking spray to roast the veg. It just really doesn't have the intensity of flavour.

      Have this instead of a curry when you get the urge for something spicy and full of flavour but don't want the calories.

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    Ingredients

    • 1 parsnip
    • 1 courgette
    • 1 green pepper
    • 1 red pepper
    • 1 red onion
    • 1 white onion
    • 2 carrots
    • 4 tomatoes
    • ½ a red chili
    • 2 cloves garlic
    • small piece of ginger (finely chopped)
    • 1 tsp fennel seeds. crushed
    • 1 tsp coriander seeds - crushed
    • 1 tbsp garam masala
    • Small bunch of fresh coriander (chopped)
    • 2 tbsp olive oil
    •  salt and pepper for seasoning
    • 1 ½ litres chicken/vegetable stock

    By Views 2325  Added Wed Sep 30 2009


    This is a really tasty, warming soup, perfect for winter.

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