Soup recipe for 4 people, takes only 45 mins; recipe has onion, vegetable oil, mustard seed, cumin seed, leek, carrot, potato, parsnip, curry paste, vegetable stock, natural yogurt and coriander.
Spiced root soup with crisp spiced onions
Course: Soup
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: coriander or parsley, to finish
- Vegetable Oil: 3 tbsp vegetable oil
- Onion: 2 onions
- Vegetable Stock: 1.2l vegetable stock from granules or a cube)
- Carrot: 3 carrots, sliced
- Natural Yogurt: 250ml natural yogurt, plus extra to serve
- Potato: 2 medium potatoes, chopped
- Cumin Seed: 1 tsp cumin seeds
- Leek: 2 leeks, sliced
- Curry Paste: 2-3 tsp curry paste
- Parsnip: 2 parsnips or 1 small celeriac, chopped
- Mustard Seed: 1 tsp mustard seeds
Directions
- Peel and halve the onions through the root, then slice thinly lengthways. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned.
- Add vegetables and curry paste and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender. Meanwhile, heat the remaining tbsp of oil in a small pan, add the onions and fry quickly until crisp and browned. Tip onto kitchen paper.
- Puree the soup in batches, then return to the pan and stir in most of the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt, some fried onions and a scattering of roughly chopped coriander or parsley.
