Curried roasted root vegetable soup
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This colourful, hearty soup makes the perfect dinner party starter or comforting winter supper dish
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Serves: 4
Ingredients
If the soup is too thick, add some more stock or hot water after blending.
- 50ml olive oil
- Half a small pumpkin, peeled, seeded and cubed
- 2 carrots, sliced
- 1 small swede, cubed
- 1 onion, thickly sliced
- 2 pints vegetable stock
- Salt and pepper to season
- 2-3 tbsp tikka masala sauce
- 4 tbsp natural yogurt, cumin seeds and parsley or coriander to garnish
Method
- Preheat oven Gas Mark 6/200ºC.
- Pour the olive oil in a roasting dish add the prepared vegetables, toss thoroughly in the oil roast for about 50 minutes, or until tender.
- Transfer to a large pan.
- Pour over the stock, bring to boil and simmer for 10 minutes.
- Transfer to a blender and blend until a smooth sauce.
- Return to the pan and add tikka masala sauce and season to taste.
- Serve piping hot with crusty bread or warm naan bread.
Top tip: If the soup is too thick, add some more stock or hot water after blending. www.seedsofchange.co.uk
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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