Spiced root vegetable soup

Name: Spiced root vegetable soup | Asda Good Living
Total time: 1 h
Yield: 4
Ingredients: 250g carrots; 500g butternut squash, flesh only; 1 large sweet potato, peeled; 1 large red onion, cut into wedges; 2 tbsp olive oil; 1 level tsp ground cumin; 1 level tsp ground cinnamon; 1 level tsp ground coriander; 800ml vegetable stock, made with 1 stock cube; 2 level tbsp tomato purée; 200ml semi-skimmed milk; Coriander leaves, chopped, to serve

To make this recipe non-spicy, replace the spices with your choice of herbs.

By Asda Good Living,21st September 2015

Cook: 1 Hour

Serves: 4

Price: 50p per serving

Nutritional Information

Each 559g serving contains

Energy
1096kj
261kcal

13%

Fat
10.1g

Med
14%

Saturates
2.2g

Med
11%

Sugars
19g

High
21%

Salt
1g

Med
17%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
196kj/47kcal

Ingredients

250g carrots

500g butternut squash, flesh only

1 large sweet potato, peeled

1 large red onion, cut into wedges

2 tbsp olive oil

1 level tsp ground cumin

1 level tsp ground cinnamon

1 level tsp ground coriander

800ml vegetable stock, made with 1 stock cube

2 level tbsp tomato purée

200ml semi-skimmed milk

Coriander leaves, chopped, to serve

Method

Pre-heat the oven to 220C/200C Fan/Gas. Cut the carrots, squash and sweet potato into even chunks. Put in a bowl with the onion and 1 tbsp of the oil. Toss to coat.

Spread out in a roasting tin and roast for 40-45 minutes, until tender with brown edges.

Heat the rest of the oil in a saucepan, add the spices and stir over a low heat for 1-2 minutes. Add 200ml of the stock and the tomato purée, and heat until simmering.

Add the roasted veg and purée smooth with a hand-held blender or processor.

Add the milk and the rest of the stock and heat through. Serve sprinkled with coriander.