Spiced root vegetable soup

Landscaping cape townDon’t you love the way that root vegetables and winter coincide?  Just as soon you feel like a hearty meal of roast veggies, soups and stews, root vegetables make themselves available to us.  Nature’s great like that 🙂

This recipe is simple and satisfying, I hope you enjoy it as much as we do.


  • 125g butter
  • 2 Leeks
  • 4 cloves of garlic, crushed
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp chilli powder
  • 1 Butternut
  • 1 Sweet potato
  • 3 Parsnips
  • 3 Carrots
  • 2 Turnips
  • 4 Celery stalks
  • 1 litre of vegetable stock
  • 2 cups of milk
  • salt & pepper
  • chopped coriander leaves
  • double cream yoghurt
  • pumpkin seeds


  1. Chop all the veggies into 2cm pieces
  2. In a large saucepan, cook the leeks and garlic in the butter until soft
  3. Add the cumin, coriander and chilli powder and fry for another minute
  4. Add all the veggies, stir to coat them in the spices as much as possible
  5. Add the stock, which should be as hot as possible, and bring to a boil
  6. Simmer for about an hour, or until all the veggies are soft and falling apart
  7. Add the milk and puree with a hand blender until smooth
  8. Add salt and pepper, and adjust the seasoning with a little more spice or chilli if necessary
  9. Serve with a dollop of yoghurt, and a sprinkling of coriander leaves and pumpkin seeds




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