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Spiced Vegetable Soup
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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