The perfect hearty soup
What you'll need:
- 500g carrots, peeled and chopped
- 500g parsnips, peeled and chopped
- 2 onions, peeled and chopped
- 1 tsp ground turmeric, optional
- 1 tbsp ground coriander
- 40g root ginger, chopped
- 2tbsp vegetable oil
- 1.4 litres vegetable stock
- 3 tbsp natural yogurt, to serve
- coriander leaves, to serve
Method:
- Heat the oil in a large saucepan or casserole dish.
- Add the onions and a pinch of salt, and cook for 5 minutes over a medium heat until starting to soften.
- Add the carrots, parsnips, ground spices and ginger and stir well to coat.
- Cook gently on a low heat, covered for 10 minutes.
- Add the stock, bring to a simmer and cook for 15-20 minutes, until the vegetables are completely tender.
- Blend the soup until smooth, then season with salt and pepper, adding extra water if the soup is too thick.
- Ladle the soup into bowls and top with a swirl of yogurt and coriander leaves