Spiced Roasted Vegetable Soup
Servings: 4 servings
Ingredients
- 1 Small acorn squash peeled and cut into cubes
- 5 Carrots peeled and halved length ways
- 3 Potatoes peeled and cut into 2 inch pieces
- 1 Leek halved length ways and cross ways
- 4 Cups vegetable stock
- 4 Tablespoons olive oil divided
- 5 Garlic cloves crushed
- 1 Inch piece of ginger grated
- 1 Teaspoon ground cumin
- 1 Teaspoon ground coriander
- 1/2 Teaspoon ground cinnamon
- 2 Bay leaves
- Fresh ground black pepper
To serve:
- Mint leaves
- Greek yoghurt
Instructions
- Preheat oven to 350 degrees F. In a large roasting tin, add the squash, carrots, potatoes and leeks. Drizzle over 2 tablespoons of the olive oil and toss well. Roast for 45 minutes, turning the vegetables half way through cooking.
- In a large stainless steel pot set over medium high heat, add the remaining olive oil, garlic, ginger, cumin, coriander, cinnamon and bay leaves. Stir until sizzling, about 1-2 minutes. Add the vegetables and stir well to completely coat in the spices. Add the vegetable stock and bring to a simmer. Reduce heat to low, cover and leave to simmer for about 15 minutes.
- Remove soup from heat and remove the bay leaves. Blend in batches in your blender. Return soup to pot and simmer over a low heat for a few minutes. Season with black pepper.
- Serve topped with Greek yoghurt and fresh mint leaves.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.