Nothing beats soup and homemade bread on a cold winter’s night… This hearty root vegetablesoup feels creamy without the cream. It is healthy, warming, has subtle spicy undertones and tastes divine with a slice of seeded loaf.
Our youngest has quite a few allergies, and I always try to either make something we can all have as a family, or cook for us and make sure her dinner looks the same, just because she always seems to notice it when she eats something different (or maybe it is all in my head! Paranoid, me?).
I used to follow a nice carrot and parsnip soup recipe we all very much enjoyed, but it is full of butter and cream, both of which Jumpy cannot have because of her milk protein allergy. When putting this recipe together, I made sure I kept the sweet combination of carrot and parsnip as the main flavour. I then added my own little personal touches to make it absolutely perfect for us.
Spiced Root Vegetable Soup
- 4 tbsp olive oil
- 1 large onion chopped
- 5 large carrots 500g, diced
- 2 parsnips 160g, diced
- ½ small swede 200g
- 1 tbsp grated fresh root ginger
- ¼ tsp ground coriander
- 1 litre vegetable stock
- Salt and pepper
- Pumpkin seeds to garnish
- Warm the olive oil over a medium heat for a minute in a large pan. Add the onions and cook, stirring until soft (about 4 minutes).
- Add in the remaining vegetables, reduce the heat and cover your pan for another 15 minutes, stirring from time to time.
- Stir in the grated ginger and ground coriander.
- Bring to the boil then simmer for 35 minutes and when the vegetables are tender, blend.
- Ladle into soup bowls, season and garnish with a few pumpkin seeds. Serve with seeded bread.
The soup can be frozen for later.
For the bread, just use my easy crusty bread recipe and add two tablespoons of sunflower and pumpkin seeds.