Recipe: Spiced parsnip and carrot soup

Posted on Nov 4 2015 - 3:10pm by Samantha Clark
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

Spiced parsnip and carrot soup

Ingredients:

1 tbsp vegetable oil
1 onion, roughly chopped
1–2 Cooks’ Ingredients Red Chillies, deseeded and chopped
1 tbsp Bart Garam Masala
500g parsnips, peeled and cubed
500g carrots, peeled and cubed
2 x 500ml Cooks’ Ingredients Vegetable Stock
grated zest and juice of 1 orange
1 tsp cumin seeds, toasted

Method: 

  1. Heat the oil in a large saucepan and cook the onion and chillies for 5 minutes until softened. Add the garam masala and cook for 1 minute more.
  2. Add the parsnips, carrots, stock and 200ml water. Bring to the boil, cover and simmer gently for 20–25 minutes until the vegetables are tender.
  3. Using a handheld blender, whizz the soup until smooth. Stir in the orange zest and juice and heat gently, then ladle into bowls. Scatter over the cumin seeds and serve with crusty bread.


Nutrition:
202kcals/4.4g protein/32.8g carbohydrate/20.2g sugars/ 5.9g fat/1.1g saturated fat/10.7g fibre/0.3g salt per serving

See more recipes on the Waitrose Recipe siteWaitrose logo

Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someonePrint this page

Leave A Response