Spicy carrot, parsnip and potato soup

Ingredients

3 Tbsp. butter

1 small onion, finely chopped

450g (1lb.) potatoes, peeled and finely diced

2 large parsnips, peeled and finely diced

3 large carrots, peeled and finely diced

1 tsp ground cumin

1 tsp ground coriander

1.2 liters (2pts) vegetable stock

Salt and freshly ground black pepper

4 Tbsp. crème fraiche or vegan yogurt

Fresh herbs, to garnish (optional)

Method

In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.

Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.

Stir in the cumin and coriander and cook for 1 min before adding the stock.

Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.

Allow to cool slightly then place in a food processor and whizz until smooth.

Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.

What I Eat for bigFou 2020