Ingredients :
- 1 parsnip
- 1 small squash
- 1 sweet potato
- 2 small onions (or 1 large one)
- 2 cloves garlic
- 1 leek
- 1 stem celery
- 1 bay leaf
- 1 small glass of white wine
- 1 tsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 2 soup spoons natural yoghurt
- 1 dash cream (optional)
- 1 vegetable stock cube (optional)
- 1 little olive oil
- Salt and pepper
Method :
- Wash, peel and cut the veg into chunks. Put them in the bowl, pour on the oil and rub in with your hands so that all the pieces get lightly coated. Wash and chop the leek, onions, garlic cloves and celery. Set aside.
- Line an oven tray with foil or greaseproof paper and place the vegetables on it. Put in a pre-heated oven at 200ºC for 15 minutes
- Heat a little oil in a pan and add the spices, except for half the cumin. Cook over a very gentle heat for a minute or so, stirring
- Add the onion, leek, celery and garlic to the pan and stir around
- Slosh in the wine, stir, add a pinch of salt, add the bay leaf, cover and leave simmering for 10 minutes
- Take the veg out of the oven - don"t worry if the sides are a little blackened - they will be sweet, soft and tasty
- Add to the pan and add enough hot water to just cover the ingredients. Add a vegetable stock cube if you want (not essential but some people can"t conceive soup without one..), cover and leave simmering for 15 minutes.
- Uncover and leave to cool a little. Then carefully put the whole (except the bay leaf) lot into a liquidiser
- And blitz
- Return to the sauce pan, heat up again (moderate heat so nothing sticks to the pan), and add a couple of dollups of natural yoghurt. Stir in gently
- Finally add the half teaspoon of cumin we saved in the 3rd step. Serve with a dash of cream and some warm crusty bread and butter. You might like to add some grated cheese. Enjoy!!
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