Serves 4 to 6
This is a hearty soup that you can enjoy year round. The root vegetables are warming in winter and the spices cooling in summer. Have friends around for lunch and share the soup with lots of crusty bread.
This soup is vegetarian.
1 large onion, roughly chopped
2 carrots, peeled and cut into bite size pieces
1 large parsnip, peeled and cut into bite size pieces
1 medium potato, peeled and cut into bite size pieces
1 large sweet potato, peeled and cut into bite size pieces
2 tablespoons of tomato puree, slackened in a little water
3 tablespoons olive oil
Ground black pepper
2 further tablespoons olive oil
1 tsp minced garlic
2 tsp minced ginger
1.2 litres of vegetable stock
3 dried chillies
3 tablespoons red wine vinegar
400ml whole milk
Place the vegetables in a large roasting tin and stir in the tomato puree, 3 tablespoons of olive oil, salt and pepper. Roast in a hot oven, stirring occasionally, until the vegetables have softened and coloured. This will take about 30 minutes or so.
Heat the remaining 2 tablespoons of olive oil in a large pan and add the minced garlic and ginger. Stir-fry for 30 seconds then tip the roasted vegetables into the pan and stir well. Add the stock, chillies and vinegar, then cover and simmer for 20 minutes or until the vegetables are completely soft.
Allow the soup to cool slightly then blitz with a stick blender until you have a fairly smooth puree. Pour in the milk and stir in some additional hot water if the mixture looks too thick. Bring to a good simmer, taste and adjust the seasoning.