Spiced Carrot & Parsnip Soup (In A Soup Maker)
Velvety smooth soup maker carrot and parsnip soup flavoured with the warming spices of cumin, coriander, and chilli! This delicious root vegetable soup is so quick and easy to make in a soup maker, you can be tucking into a bowl in under 25 minutes!
Servings 4
Calories 156kcal
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Equipment
Ingredients
- 1 Onion
- 1 Garlic Clove
- 350 - 400 g Carrots
- 350 - 400 g Parsnips
- 900 ml Vegetable Stock
- 2 teaspoon Cumin
- 1 teaspoon Ground Coriander
- ¼ teaspoon Chilli Flakes
- 1 teaspoon Sea Salt
- 2 tablespoon Double Cream
Instructions
- Peel and chop the onion, garlic, carrots and parsnips (I use a mini chopper to get everything a uniform size).1 Onion, 1 Garlic Clove, 350 - 400 g Carrots, 350 - 400 g Parsnips
- Place the chopped vegetables into your soup maker, add the spices and salt, and pour over the vegetable stock.900 ml Vegetable Stock, 2 teaspoon Cumin, 1 teaspoon Ground Coriander, ¼ teaspoon Chilli Flakes, 1 teaspoon Sea Salt
- Set to smooth (or you can leave it chunky if you prefer) and turn the soup maker on. The soup took 21 minutes in my Morphy Richards 1.6 L soup maker.
- Serve in bowls drizzled with double cream.2 tablespoon Double Cream
Notes
Top Tips:
- The cooking time for the spiced carrot and parsnip soup will depend on the type of soup maker you have. As a general rule, most soup makers take between 20-30 minutes to cook soup.
- Chop your carrots and parsnips into even-sized pieces to ensure they cook uniformly. Smaller pieces are generally better as they can cook more quickly and blend more easily.
- If your soup maker has a sauté function, use it to cook onions, garlic, and spices before adding the rest of your ingredients. This step can add a depth of flavour to the soup.
- Ensure you add enough liquid to cover the vegetables, but be mindful of the maximum fill line of your soup maker. Too much liquid can result in a soup that's too thin, while too little might not blend smoothly.
- Once the soup is cooked, the soup maker will automatically switch to keep warm. At this point, you can either serve the soup straight away or leave it to cool before storing it in the fridge or freezer.
Nutritional Information (Approximate)
Calories: 156kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 1552mg | Potassium: 685mg | Fiber: 8g | Sugar: 12g | Vitamin A: 15254IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 2mg
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