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Spiced Root Vegetable Soup

Dairy free and vegetarian
Prep Time 10 minutes
Cook Time 55 minutes


  • 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


  1. 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).
  2. Add in the remaining vegetables, reduce the heat and cover your pan for another 15 minutes, stirring from time to time.
  3. Stir in the grated ginger and ground coriander.
  4. Bring to the boil then simmer for 35 minutes and when the vegetables are tender, blend.
  5. Ladle into soup bowls, season and garnish with a few pumpkin seeds. Serve with seeded bread.

Recipe Notes

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.