Not only is this soup classically comforting it is also a nutrition powerhouse, we recommend that the root vegetables are actually cooked...
Not only is this soup classically comforting it is also a nutrition powerhouse, we recommend that the root vegetables are actually cooked with the skins of theirs on to retain all the superb nutrition. The turmeric gives an additional health boost, with its well known proven anti inflammatory properties which are improved even more by way of the inclusion of black pepper.
INGREDIENTS
- 3 tbsp olive oil
- 1 onion, peeled and diced
- 1 tsp ground cumin
- 2 tsp ground turmeric
- 400g celeriac, scrubbed and chopped
- 325g parsnips, scrubbed and chopped
- 1.2 litres vegetable or chicken stock
METHOD
- Heat the oil in a large pan and sauté the onion until it is soft but not browned.
- Add the spices, and after about 1 minute, stir in the vegetables.
- Pour in the stock and bring it to the boil.
- Cover the pan and let it simmer for about 20 minutes, or until the vegetables are soft.
- Remove the pan from the heat and blend the soup with a hand-held blender until smooth. Season it to taste with salt and freshly ground pepper.
