Do you love ‘soups and one-pot meals’ season?
Here’s a wonderfully easy and tasty soup, that will keep you warm and nicely full. I’m using 4 types of veggies, 3 colours (orange, white and green) and a bunch of spices to make this speedy dinner. You can set It makes a big batch, so most likely leftovers. For the 4 of us, it was 2 dinners.
It is filing, but if you’re extra hungry, serve it with some cooked brown rice, quinoa or buckwheat for an extra nutritional boost.
Ingredients
600g carrots, peeled and roughly chopped
200g parsnips (around 2 large), peeled and roughly chopped
200g celery bulb, peeled and roughly chopped
1 tbsp avocado oil
1 heaped cup of kale
a handful of chopped leek, green part
1/2 cup coconut milk
2 litres of vegetable broth (stock cube or homemade)
1 litre of boiling / hot water
1 tsp cumin
1 tsp turmeric
1/2 pumpkin spice
1/2 tsp cayenne pepper
1/2 tbsp miso paste (I use brown rice sweet miso)
salt, pepper
Method
- Set oven for 205C. Prep the carrots, parsnips and celery root on the tray, add some avocado oil and salt. Roast until tender and nicely coloured, around 35 minutes.
- Prepare the vegetable broth- make one from boiling water and an organic stock cube or a homemade broth. Keep it warm and set aside.
- Chop the leek and fry gently on a hot pan; heat for 1-2 minutes and add a large handful of washed kale. Set aside.
- When the root veggies are ready, add them to a blender with 1 cup of vegetable broth and blend well.
- Next, add the leek and kale, all the spices (1 tsp cumin, 1 tsp turmeric, 1/2 pumpkin spice, 1/2 tsp cayenne) and blend all again until smooth. If the mixture is too thick to blend, add more stock or water.
- When you’re happy with the consistency, put the soup into a pot and add any remaining boiling water or veggie stock. Add less or more of liquid, depending on how you like your soup.
- Taste and add salt and pepper, as needed. Stir in 1/4 cup of coconut milk and miso paste, and mix again. Serve with an extra spoon of coconut milk stirred in your bowl. Enjoy as-is, with fresh bread or 1-2 tablespoons of cooked grains like brown rice or quinoa.
- Keep any leftovers in the fridge for 2-3 days; you might need to add a bit more water when reheating it.
If you like this one, you might also enjoy this easy lentil soup – perfect for a cold evening and ready in under 30 minutes!