Tuesday, March 23, 2010
#48 Root vegetables and apple spiced soup
This easy to make soup goes equally well warm on a cold winter night, or chilled - in the hot summer days. I prefer it cold, because of the tartness of the apples, but when warm you could sense the flavours of the spices better. Try it both ways, it’s good.
To serve 3
2 tbsp oil
1 small onion, chopped
2 carrots (about 70 g), diced
2 small parsnips, 70g, diced
200 g swede, peeled and diced
1 tsp ground coriander
½ tsp ground cumin
¼ turmeric powder
a pinch of curry powder
1 garlic clove, chopped
1 big cooking apple, peeled, cored and chopped
Heat the oil in a deep pan and sauté the onion for 5 minutes.
Add the root veggies and sauté for another 5 minutes.
Add the ground spices and garlic, stir for a few seconds.
Add the water, season with salt and bring to a gentle boil. Cook for 15 minutes, or until the vegetables have softened.
Add the apple and cook for another 5 minutes.
Cool the soup for ½ hour.
Reserve 2 tbsp of the cooked vegetables for garnish and liquidise the rest in a blender.
Return to the pan and reheat.
Serve in individual bowls.