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 and rich flavour to the soup.
This soup goes great with 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, peeled and cubed
- 2 large carrots, peeled and cubed
- 2 medium parsnips, peeled and cubed
- 1/2 medium turnip, peeled and cubed
- 3 garlic cloves, minced
- 1 onion, diced
- 3 stalks celery, thinly sliced
- 1.5 litre hot vegetable stock
- fresh coriander to serve
- Heat an oven to 180°C. Stir 1 tablespoon of melted coconut oil, spices and fresh rosemary through the vegetables and roast in the oven for 20 minutes.
- Melt 2 teaspoons of coconut oil in a large pan over a low heat. Add the onions, celery and garlic to the oil and lightly saute until the onions are translucent.
- Stir through the roasted root vegetables.
- Add the stock. Bring to a boil and return to a gentle simmer for about 10 minutes until the vegetables are cooked through.
- Use a handheld blender to blend the soup to your preferred consistency.
- Garnish with some fresh coriander, seeds or creme fraiche.