After a run of baking and eating things that just aren’t healthy I decided to make a warming winter vegetable soup for dinner and added some curry spices to it. I’d bought one of those stew packs which included a swede, carrots, onions and parsnips to which I added some potato and garlic. I have to say we were all bowled over by this soup (apart from my daughter who refused to even try it – but hey more for us)! I will definitely be making this again as it is such a good way to use up those odds and sods of vegetables that sometimes get left in your vegetable drawer and it was so tasty and delicious!
I’ve been reading with great interest all about the #cutfoodwaste campaign that Love Food Hate Waste are running and in today’s economic climate it simply doesn’t make sense to be throwing food away. I’m also keen to have more vegetarian meals so have signed up to the Meat Free Mondays website which encourages you to have just one meat free day a week. I’m now their 838,970th supporter!
As this dish is so frugal and uses up small amounts of root vegetables that often get left at the bottom of your vegetable drawer I am entering it into Credit Crunch Munch an event run by myself and Helen of Fuss Free Flavours and being hosted by Sarah or Dinner with Crayons this month. Then as this soup is made from scratch I am sending it over to Javelin Warrior’s Made with Love Mondays event. I am entering the Four Seasons Food Challenge run by Anneli at Delicieux and Louisa at Eat Your Veg who is hosting this month’s them Soup, Stews and One Pot Wonders. Last but by no means least I have pleasure in entering Deena Kakaya’s new Fabulous Fusion Food event as I have fused British and Indian cuisine here.
Curried Root Vegetable Soup
- 2 Onions
- 2 Garlic cloves finely sliced
- 50 g Butter unsalted
- 300 g Swede
- 300 g Parsnips
- 300 g Carrots
- 225 g Potatoes
- 1 tbsp Ginger root grated
- 1 tsp Tumeric
- 1 tsp Madras curry powder
- 1 tsp Cumin
- ½ tsp Coriander
- ½ tsp Garam Masala
- 900 ml Vegetable or Chicken Stock
- Freshly ground pepper
- Peel and chop the vegetables into equal sized pieces.
- Melt the butter in a large pan and on a gentle heat gently sweat the onion, garlic and ginger under a lid for 10 minutes, stirring occasionally.
- Next turn the heat up a little and stir in the spices and cook for 2 minutes.
- Add the vegetables and cook for a few minutes whilst stirring to coat in the spices.
- Add the stock and freshly ground pepper.
- Bring to the boil and simmer with the lid on for 20 minutes or until the vegetables are tender.
- Blend and serve.