As the temperate drops outside, this warming, curried root soup is the perfect way to use up your leftover veg from Sunday lunch. You can spice it to your personal taste and use any root vegetables in whatever ratio you like. Serve with a poached Respectful egg for a simple, satisfying supper.
Preparation time
10 minutes
Cook time
30 minutes
Serves
3 – 4
Ingredients
- 2 tsp olive oil
- 1 medium onion, peeled and finely chopped
- 1 cloves garlic, thinly sliced
- 1 small piece fresh ginger, peeled and grated
- 1 tsp ground cumin
- 1 tsp ground caraway (or fennel if that’s what you’ve got)
- 1 tsp ground coriander
- 2 tsp medium hot curry powder
- About 450 g of cooked mixed root vegetables (carrots, parsnip, celeriac, potatoes, swede, beetroot or whatever’s in the fridge) chopped
- 1 litre light vegetable or chicken stock
- Sea salt and freshly ground black pepper, to taste
- 3 – 4 Respectful eggs
- 2 tsp of vinegar
To serve:
- A small handful of fresh coriander or parsley, chopped
Method
- Heat the oil in a medium saucepan over a gentle heat. Add the onion, garlic, ginger, and spices. Cook for 5–8 minutes until fragrant and softened.
- Stir in the chopped leftover vegetables and cook for another 5 minutes.
- Pour in the stock, bring to the boil, then reduce to a simmer. Cover and cook for about 15 minutes.
- Carefully blend the hot soup until it’s nice and smooth. Return to the pan, season with salt and pepper, and keep warm over a low heat.
- Bring a medium pan of water to the boil and add the vinegar. Twirl a spoon in the water to make a mini whirlpool. Crack in the eggs, turn the heat down to low and cook for 2 ½ –3 minutes, until the eggs are soft poached. Remember: the fresher the eggs, the better they poach. Remove with a slotted spoon and drain briefly on kitchen paper.
- Ladle the soup into bowls, top each serving with a poached egg, scatter with fresh coriander or parsley and a trickle of olive oil.
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