Root Vegetable Curry Spiced Soup

Winter has officially hit! Temperatures are struggling to creep into double figures most days, the leccy blanket is on at night and I'm making endless trips back and forth to the shed to stock up on fire wood! 

Soups and stews are a cold weather favourite. They're inexpensive, can be thrown together fast and contain so much nutrition, perfect to keep skin healthy and nourished throughout winter. 

There are no set rules for thick winter broths. The key is tons of hearty veg, a good stock and the addition of fragrant, fanciful spices! Yum. This was literally cobbled together using all the veg I had left in the bottom tray of the fridge. Be as creative as you like.  

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INGREDIENTS

1 tbsp olive oil

1 tbsp garam masala (or other curry spice mix)

1 tsp ground turmeric  

2 tbsp vegan bouillon (I use this one)

1 swede

4 parsnips

1 carrot

1 small sweet potato

1 leek

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HERE'S HOW

Chop all the veg into small cubes. Add to an oven proof dish, drizzle in olive oil and sprinkle with curry spices. Season with salt, then roast for half an hour at 160C

Remove from the oven and add the softened roast veg to a saucepan. Cover with boiling water, add two tablespoons of vegan bouillon and simmer for 20 minutes

Blend everything together on low to create a thick, hearty broth. Season with more salt and pepper if needed

I serve mine sprinkled with sunflower, pumpkin and flax seeds, plus a little fresh parsley and black pepper

This soup keeps in the fridge for a few days, but also freezes really well

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