Delicious Spicy Carrot, Parsnip and Coriander Soup (Vegetarian)

Member Name: low_rider

Product:	Vegetarian
Date:	10/03/09 (293 review reads)
Rating:

Advantages: Cheap, delicious, vegetarian, healthy

Disadvantages: Blending can be tricky

I am not vegetarian - I like meat too much. I do, however, buy ethical meat: either free range or freedom food or outdoor reared etc. As this can be expensive, and because we found out that it is good for the environment and for our health, my fiancee and I try to have a vegetarian day at least once a week. This homemade soup is one of our favourite lunchtime meals, as it is healthy, cheap and delicious.

Spicy Carrot, Parsnip and Coriander Soup
Serves 6
Difficulty rating: Not too tricky, but not for the absolute beginner.

Prep time approx. 5-10 mins, cooking time approx. 45 mins.

You will need:
A chopping board
A sharp knife
A set of scales
A large saucepan
A blender/ food processor
A measuring jug

Ingredients:
1kg mixed carrots and parsnips (I go for a mix of 600g carrots to 400g parsnips as otherwise it is too parsnipy!)
2 medium onions
1 clove garlic
2tbsp. freshly chopped root ginger
1tbsp. ground ginger
3tbsp. ground cumin
2tbsp. ground coriander
1tsp. celery salt
1/2 tsp. ground cinnamon
1.5 litres boiling water
2 vegetable stock cubes (can use liquid stock if preferred)
2tbsp. sunflower oil
salt and pepper for seasoning
5g fresh coriander to serve

Optional
Double cream

Method:

1. Chop the carrots and parsnips into circles, no thicker than 5mm each. Do take off the ends but don't bother skinning them - just wash them, as a lot of flavour is in the skin. Set to one side.
2. Dice the onions, the ginger and the garlic.
3. Meanwhile, heat the oil in the pan. Once it is hot, add the onions, ginger and garlic. Cook for about 10 mins. until soft, and then add all the spices. Stirfry for a further one minute until nice and fragrant.
4. Add the carrots and parsnips, immediately followed by the boiling water. Add the two stock cubes, and stir. Bring to the boil, season to taste, then reduce the heat and leave it to simmer for 30 minutes.
5. Once cooked, add it to your food processor and blend until as smooth as you can get it (n.b. it will not get completely smooth so don't expect it to. Also, if you have a small processor, you might need to blend it in stages - if so you will need a second saucepan to stage the already blended soup).
6. Return the blended soup to the pan, and quickly bring it back to the boil. If desired, stir in a good dollop of double cream. Once it is boiling, serve immediately with warm crusty bread, cheese and (for an exotic twist) mango chutney. Sprinkle the fresh coriander over the portions (you might want to dice it, but I like the look of the big leaves), and enjoy.


Cost:
600g Sainsbury's Carrots 51p
400g Sainsbury's Parsnips 87p
2 Medium Sainsbury's Onions 19p
1 Sainsbury's Basics Garlic Clove 2p
2tbsp. Sainsburys's Root Ginger 12p
1tbsp. Sainsbury's Ground Ginger 8p
3tbsp. Sainsbury's Ground Cumin 13p
2tbsp. Sainsbury's Ground Coriander 8p
1tsp. Sainsbury's Celery Salt 2p
1/2tsp. Sainsbury's Ground Cinnamon 4p
2 Knorr Vegetable Stock Cubes 29p
2tbsp. Sainsbury's Sunflower Oil 4p
5g Sainsbury's Fresh Coriander 14p
= £2.53, 42p per serving

N.b. All prices are approximate based on standard costs of items. Water, salt, pepper and cream are not included in cost as salt and pepper are cupboard items, cream is optional and water would be too hard to work out!

As this is a homemade soup I cannot provide nutritional information; however, it is very healthy, so would be a very good meal for dieters/ weight watchers, as long as you don't overdo the bread.

Happy cooking!

Summary: Great for anyone - vegetarian or not.