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Spiced Vegetable Soup

Spiced Vegetable Soup Categories: soup|vegetarian
Nb persons: 2
Yield: 294 cals
Preparation time:
Total time:
Source: Hairy Bikers

    75 g  Swede
    1 medium  Parsnip
    2  Carrots
    2 sticks  Celery
    1  Sweet potato 4 oz
    2 tsp  Olive oil
    1 medium  Leek, roughly diced
    ½ tsp  Ginger, finely diced
    ½ tsp  Ground cumin
    ½ tsp  Dried coriander
    ¼ tsp  ground nutmeg
    500 ml  Vegetable stock
    200 g  canned Cannellini beans
    2 medium  Courgettes, cut into 1cm dice
    75 g  French beans, sliced
    1 sprig  fresh Parsley

1. Dice the swede, parsnip, carrot, celery and sweet potato into 2cm pieces. Transfer to a bowl and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the leek, ginger, cumin, coriander and nutmeg, if using, and cook for 2 minutes. Add the swede, parsnip, carrot, celery, sweet potato and stock. Bring to the boil then reduce heat and simmer for 6 minutes.
3. Add the cannellini beans, courgette and green beans and simmer for a further 4 minutes or until vegetables are tender.
4. Ladle soup into serving cups or bowls and top with the parsley.

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