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
- 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.
- 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.
- 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 site.