Roasted Winter Veg & Coriander Soup

Lunch, Soup

Food waste is a massive issue all over the world; on average 30% of your weekly food shop is thrown away! My rule is once the food isn’t offensively smelling or completely decayed it can be used, no matter what the best-by date reads. This soup is a great way to use up any root vegetables rattling around in the bottom of your fridge; roasting the vegetables takes a little longer but adds a really smooth velvety texture to the soup. Perfect with some of my Oat & Seed Loaf as a starter to any meal, or my favourite as a post-training or lunchtime meal.

  • coconut oil
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 6 sprigs fresh rosemary
  • 1/2 medium sweet potato
  • 2 large carrots
  • 2 medium parsnips
  • 1/2 medium turnip
  • 3 garlic cloves
  • 1 onion
  • 3 stalks celery
  • 1.5 litre hot vegetable stock
  • fresh coriander to serve
  1. Heat an oven to 180°C. Peel and roughly cube the root vegetables. Stir 1 tbsp melted coconut oil, spices and fresh rosemary through the vegetables and roast in the oven for 20 minutes. 
  2. Melt 2 tsp coconut oil in a large pan over a low heat.
  3. Peel and finely chop the garlic, onion & celery. Add to the coconut oil and lightly saute until the onions are translucent.IMG_1761
  4. Stir through the roasted root vegetables. 
  5. Add the stock, bring to a boil and return to a gentle simmer for about 10 minutes until the vegetables are cooked through.
  6. Use a handheld blender to blend the soup to your preferred consistency.
  7. Garnish with some fresh coriander.

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