Spiced Sweet Potato and Parsnip Soup
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 200g carrots finely diced
- 1.5 tbsp garlic chopped
- 675g sweet potato diced
- 500g Parsnips diced
- 1 tbsp ground cumin
- 1 tsp cayenne pepper (reduce for less chilli heat)
- 1 tsp paprika
- 1800ml veg stock
- Salt and black pepper to taste
Preparation
Saute the onion and carrots in the olive oil for 6-7 minutes, then stir in the garlic and saute for a few more minutes before adding the sweet potato and parsnips. Cook these off for a further five minutes, stirring regularly, then add the spices and mix them in over the heat for a few minutes.
Stir in the stock, then cover and bring up to a medium simmer until the vegetables are soft, approximately 30 minutes. Remove from the heat and blend with a hand blender until smooth. Season to taste.
Tips
You can substitute the vegetables with other root vegetables such as butternut squash or carrots, as long as the bulk quantities, stock, and spice ratios are maintained.
This soup is vegan and suitable for Veganuary.
