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Spiced veg soup with crème fraîche recipe

88 ratings

With a medley of beautiful winter vegetables and a chilli and paprika kick this warming soup is packed with flavour for a hearty but easy midweek meal that can be ready in just 35 minutes. See method

Serves 4
10 mins to prepare and 35 mins to cook
280 calories / serving
Freezable
Vegetarian

Ingredients

3 tbsp olive oil
1 onion, finely sliced
2 tsp ground cumin
1 tsp chilli flakes
1 tsp smoked paprika
1 butternut squash, chopped
2 carrots, chopped
2 parsnips, chopped
200g (7oz) potato, cut into chunks
1ltr (1 3/4pt) vegetable or chicken stock
227g tin chopped tomatoes
2 tbsp crème fraîche
chopped flat-leaf parsley, to serve
crusty brown loaf, to serve (optional)

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1175kj
280kcal 14%
Fat
14g 20%
Saturates
4g 19%
Sugars
19g 21%
Salt
2.7g 44%

of the reference intake
Carbohydrate 37.7g Protein 5.8g Fibre 8.1g

Method

Heat the oil in a pan. Add the onion and cook for 10 minutes. Add the spices, cook for 30 seconds, then stir in the vegetables, stock and tomatoes. Season well and bring to the boil.
Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender. Whizz smooth with a hand blender.
Ladle into bowls and add a dollop of crème fraîche and a sprinkling of parsley and black pepper to each. Serve with crusty bread, if you like.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Easy weeknight recipes