Spiced Root Vegie Soup

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"From weekday newspaper The West Australian. NOTE full recipe title is Spiced Root Vegie Soup With Cheesy Croutons."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (366.2 g)
  • Calories 273.8
  • Total Fat - 13.5 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 23 mg
  • Sodium - 726.7 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.8 g
  • Protein - 14.6 g
  • Calcium - 207.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.3 mg

Step 1

Heat the butter and oil in a large saucepan over medium-high heat and cook the onion, stirring often, for 8 minutes or until golden.

Step 2

Add the spice mix to the saucepan and stir for 30 seconds or until aromatic and then add the vegetables and stir to coat and now add the stock and bring to the boil and then reduce heat to low and partially cover and simmer for 25-30 minutes or until vegetables are tender and then set aside to cool slightly.

Step 3

Preheat oven grill/broiler on high.

Step 4

Use a stick blender to blend the soup until smooth.

Step 5

Sprinkle the bread with the cheese and place bread on top of the soup and grill for 5 minutes or until cheese is bubbling and sprinkle with herbs if using.

Tips & Variations


No special items needed.

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