Spicy carrot, parsnip and potato soup
Skill level: Easy peasy
Costs: Cheap as chips
This warming spicy carrot, parsnip and potato soup has a hint of cumin and the sharp flavour of coriander, as well as comforting winter vegetables. If perfect for enjoying in the winter months. This delicious soup is filled with warming spice and is sure to keep you fuller for longer. Serve with crusty bread and butter for a really lovely evening treat. And because it cooks in just 20 minutes you can knock this up in no time, with very little warning. Store in an airtight container in the fridge for up to 2 days and reheat thoroughly before serving. This soup can be frozen too, making it ideal for whipping up at the start of the week to see you through busy evenings.
- 40g (1½ oz) butter
- 1 small onion, finely chopped
- 450g (1lb) floury potatoes, eg King Edward, peeled and finely diced
- 2 large parsnips, peeled and finely diced
- 3 large carrots, peeled and finely diced
- 1tsp ground cumin
- 1tsp ground coriander
- 1.2 litres (2pts) vegetable stock
- Salt and freshly ground black pepper
- 4tbsp crème fraiche
- Fresh herbs, eg coriander, to garnish (optional)
You can serve this spicy soup with chunks of your favourite crusty bread.
- In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.
- Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.
- Stir in the cumin and coriander and cook for 1 min before adding the stock.
- Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.
- Allow to cool slightly then place in a food processor and whizz until smooth.
- Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.
Like this? You'll love our classic potato soup recipe