Spicy Root Veg Soup
This is a soup we make all winter. Really any root vegetable combination you have will do: experiment!
- knob of butter
- 2 tsp olive oil
- 1 onion, roughly chopped
- 500g root veg (carrot, parsnip, turnip etc)
- 1 tsp garam masala
- 1 tsp salt
- freshly ground black pepper
- 1 fresh chilli, seeded and chopped
Put the butter and olive oil in a large heavy-bottomed pan and place on a low heat. Add the onion to the pan, stirring well. Fill the kettle up and put it on to boil.
Peel the root vegetables and chop into cubes, keeping an eye on the softening onions as you go. Add the garam masala to the onion, stirring well and leave for a minute or two before turning the heat up to medium and adding the vegetable chunks and the salt and pepper. Mix well to coat evenly, then put the lid on and leave to steam for 2 minutes while you chop the chilli. Add the chilli to the pan, followed by 1.75 litres of hot water from the kettle, and leave to simmer, lid off, for 30 minutes. Turn the heat off and leave to rest for a few minutes before blending to a smooth soup with your hand blender – probably best wear an apron if you’re doing this in the morning. Using a ladle, and ideally a funnel, pour into your flask. Close firmly.
Come lunchtime: Locate your preferred tea mug (we’ve all got a favourite), and pour in the soup.
Preparation time: 15 minutes, plus 35 minutes cooking (while you’re getting ready), 5 minutes blending