Spiced Root Vegie Soup
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Recipe: #35459
August 12, 2020
Categories: Soups/Stews, Vegetables, Carrot, Parsnips, Sweet Potato/Yam, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Winter, Weeknight Meals, Broil, Stove Top, Vegetarian, Kosher Dairy more
"From weekday newspaper The West Australian. NOTE full recipe title is Spiced Root Vegie Soup With Cheesy Croutons."
Ingredients
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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