WINTER WARMER SOUP

Another versatile soup, with warming spices that complement the sweetness of the carrots, parsnips, swede, sweet potato, and butternut squash.  

As with other soups, we don’t have specific times, weights or measures, as it’ll vary as to what you have and how you prepare it. We started as we do for most soups and fried off the onions and garlic in a glug of oil, also adding some chopped fresh ginger. You can add your dried herbs at this stage (or later). Add the parsnips and a bit of butter (optional, ours was dairy free) and soften.

We put the rest of the veg through a food processor, this saves chopping and cooking time. Add veggie stock and top up with extra water until veg is covered. Simmer until all veg is soft. Blitz with hand blender. Add the seasoning (or more) to taste. We went with a Garam Masala (a blend of about 10 spices), turmeric, black pepper, red chilli flakes and powder and paprika. We like to serve with a sprinkling of toasted flaked almonds to add some crunch. 

We sometimes add more chilli and then serve with a dash of coconut cream.

You can always add extra water / stock at the end and blend longer to create your preferred consistency. Here’s a short (1min 14sec) fun video for some inspiration!