North African vegetarian soup

6

hearty and packed with veg.

You will need

✽ 2tbsp vegetable oil ✽ 1 onion, diced ✽ 2 celery sticks, diced ✽ 2 parsnips peeled and diced ✽ 150g swede, diced ✽ 2 carrots, diced ✽ 75g dried apricots ✽ 1tsp ground cumin ✽ 1tsp ground coriander ✽ 1tsp sumac ✽ ½tsp ground turmeric ✽ 1tsp dried chilli flakes ✽ 1ltr vegetable stock ✽ Juice of 1 lime, optional ✽ 2tbsp chopped fresh parsley and 2tbsp chopped fresh coriander, optional

How to do it

1 Heat the vegetable oil in a large saucepan and fry the onion until softened, around 5 mins. 2 Add the remaining diced veg and cook over a low heat for 5 more mins until lightly browned. 3 Add the dried apricots and spices and fry for 1 min, then add the vegetable stock and bring up to the boil. Simmer for around 20 mins until the vegetables are tender. 4 Purée the mixture in a blender until finely chopped and at a nice thick consistency, then season to taste and, just before serving, stir in the lime juice and chopped fresh herbs, if using. 5 To freeze, cool completely then portion into freezer containers. Defrost overnight then reheat fully on the hob until piping hot.

Prep time: 20 mins Cook time: 30 mins Skill level: easy Cost: Under £1 Per Serving Fat: 4g Sat Fat: 0.5g Carbs: 11g