A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
2 large carrots, peeled and roughly chopped into chunks
2 sticks celery, roughly chopped
2 large baking size potatoes, peeled and chopped into chunks
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp hot chilli powder
800ml veg stock (made up with 2 stock cubes)
pinch of salt and black pepper
Method
step 1
Heat the oil in a large saucepan or casserole pan.
step 2
Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
step 3
Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
step 4
Pour in the vegetable stock.
step 5
Bring up to the boil and then simmer for 20 minutes until the veg is tender.
step 6
Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
step 7
Taste and season as required with salt and pepper.
step 8
Serve with crusty bread and a twist of black pepper.
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Comments, questions and tips (10)
Overall rating
A star rating of 4.5 out of 5.18 ratings
lewismoominxh3jYJkW
Too much starch released it hoes gloopy if blended completely
harrymorgans65bORLFQsl
Made this soup today very easy just make sure you do not over load your chilli powder maybe 1/4 spoon but if you like your chilli stick to recipe enjoy
This has been removed
roblister
Very tasty. Quick to make. I added fresh garlic, red lentils and used chilli flakes. Went well with warm cheesy bread.
kmaxwell2
Easy and delicious. Best kind of soup for colder days