Tuesday 26 January 2016

Warming Winter Vegetable Soup

Warming Winter Vegetable Soup
This warming, winter, vegan soup is packed full of seasonal vegetables and cold-busting ingredients! It's a lovely acid-green colour and tastes great with fresh, crusty bread.

Serves 4
  • 1 large red onion, peeled and chopped
  • 1-2 large cloves of garlic, roughly chopped
  • ½ small butternut squash, peeled, seeded and chopped 
  • 1 medium parsnip, peeled and chopped
  • 3 medium carrots, peeled and chopped
  • half a head of broccoli (inc. stalks) chopped
  • ½ chilli, de-seeded and sliced
  • 1 tsp fresh/frozen ginger
  • ¼ tsp turmeric
  • ¼ tsp of garam masala 
  • 1 tbsp chopped coriander leaves
  • 1 litre vegetable stock
Prepare the vegetables and cut into large chunks.
Sweat the onion and garlic in 1 tbsp olive oil for 3-5 minutes.
Add the spices and cook for a further minute.
Add all of the remaining vegetables.
Cover with the stock and bring to a simmer.
Simmer with the lid on for 20-30 minutes, until the vegetables are soft.
Add the coriander leaves and blend to desired consistency.

Garnish with a little extra coriander to serve.

 Credit Crunch MunchSuitable for freezing.

I'm entering this recipe to this month's Credit Crunch Munch , hosted by Fab Food 4 All and Fuss Free Flavours.



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5 comments:

  1. A gorgeous warming and healthy soup, just what's needed in this weather:-) Thanks for entering #CreditCrunchMunch:-)

    ReplyDelete
  2. It certainly is soup weather indeed, I like that you have turmeric and ginger in there too.

    ReplyDelete
  3. I love butternut squash in soups, it has such a lovely velvety texture. Love the spicing you have used. Thanks for sharing with #creditcrunchmunch

    ReplyDelete

Thanks very much for your comment. I love hearing your opinions, so please rest assured that genuine comments and competition entries will be visible after approval. This may take 24-48 hours, depending on how hectic my work/home life is at the time!

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