Spicy Roasted Vegetable Soup
Over a year ago
6,269 views
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
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This is a really tasty, warming soup, perfect for winter.
Method
-
1
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.
Chef's 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.
Similar Recipes
View all similar
Comments (0)