Spiced Winter Roots
SERVINGS: 4 BITES PER SERVING: 1 INGREDIENTS:
Low-cal spray oil
1 large onion, finely chopped
1 leek, trimmed and thinly sliced
450g carrots, thinly sliced
400g parsnips, thinly sliced
400g swede, cubed
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground turmeric
A good pinch of ground nutmeg 1200ml vegetable stock
1 bay leaf
Salt and freshly ground black pepper
A handful of parsley, chopped
4 tbsp low-fat natural yoghurt
Fresh herbs (optional)
120g reduced-fat cheddar cheese, grated
METHOD
1. Lightly spray a large saucepan with oil and set over a medium heat. Cook the onion, leek, carrots, parsnips, swede and garlic, stirring occasionally, for about 10 minutes until the vegetables are softened. 2. Add the stock and bay leaf and bring to the boil. Reduce the heat and simmer gently for 15–20 minutes until the vegetables are cooked and tender. Discard the bay leaf. 3. Blitz the soup in batches in a blender or food processor until smooth. Season to taste with salt and pepper, then stir in the parsley and reheat gently. 4. Ladle into serving bowls and swirl a spoonful of yoghurt into each serving. Sprinkle with fresh herbs and grated cheddar.