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Welcome in the beginning of the autumnal harvest with golden swede, filled with big flavours in this healthy vegan soup. Top with punchy chimichurri for a touch of spice and extra colour. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and swede on a large baking tray with ½ tbsp oil, the ground coriander and turmeric. Toss to coat, then roast for 20 mins, turning halfway.
Meanwhile, heat 1 tbsp oil in a large pan over a medium heat. Fry the onion and celery for 10 mins, stirring occasionally, until softened. Add the ginger and 2 of the crushed garlic cloves; fry for 1 min.
Transfer the carrots and swede to the pan and pour in the stock. Bring to the boil, then simmer for 15 mins until the veg is tender.
Use a stick blender to blitz until smooth, then season to taste; keep warm over a low heat.
For the chimichurri, mix the coriander, parsley, chilli and remaining garlic with the vinegar and remaining oil.
Divide the soup between between bowls and top top each with 1 tbsp chimichurri.
Freezing and defrosting guidelines
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Use it up: Add leftover chimichurri to baked potatoes or chicken sandwiches, or serve with steak.
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