This afternoon I felt tired, cold and achy. When I feel this way I almost always crave soup. The boys were having mini naans with the leftover curry sauce I’d made the night before. They would eat naans every night if they could get away with it!
Warming, spicy comfort in a bowl. It certainly made me feel better. I also felt good about the fact that I used up a load of veg that had been sitting unused and unloved in my veg box 🙂
“Bung it in” spiced vegetable soup
Whatever veg you may have lying around – a quick rummage through my veg box this evening discovered a butternut squash, one sweet potato and six carrots that had seen better days.
1tsp ground cumin
1tsp ground coriander
Drizzle of oil
Approx 1 litre of vegetable stock
Chop up your veg into chunks and throw in a roasting tin. Sprinkle over the ground cumin, coriander and a good grinding of black pepper. Drizzle over the oil and give the tin a little shake to evenly coat the veg in the spices and oil. Roast at 200C for around an hour or until the veg is soft. Pour into a large pan and add 1 litre of vegetable stock. Blitz everything together with a stick blender. Simmer for five minutes then taste for seasoning. You could add a little extra cumin at this stage if you like. For the finishing touch I added a swirl of natural yoghurt and a sprinkling of chilli flakes.
I’m sending this recipe over to Camilla at Fab Food 4 all and Helen at Fuss Free Flavours for credit crunch munch.