I love, love, love soup and this spiced root vegetable soup is just perfect on days like today (and any other kind of day for that matter).
I got my soup maker a couple of years ago now and I can honestly say that what my husband thought was going to be one of those gadgets that gather dust has turned out to be my most used thing in the kitchen!
I’ve tried all sorts of soup recipes with varying degrees of success (FYI – Broccoli in a soup is not the way to go) and my favourite ones are the kind of soups that have a slight kick to them to warm your tummy when it’s cold out.
For a long time, my favourite soup was my Spicy Butternut Squash and Sweet potato soup but lately, I’ve been leaning more towards my spiced root vegetable soup when I need a soup fix. I’ve been meaning to share it for a while but when I saw some super cute little squash (squashes?) at the shop I knew they’d make great little serving dishes so I bought them and made some spiced root vegetable soup to serve in them.
How to make spiced root vegetable soup
As always when I use my soup maker, I tend to go for about 650g raw veg and then top up to the 1.6-litre fill line – for this recipe I use *about* 300g carrot and the rest of the 300g is made up of parsnips, turnip and red onion. I add a couple of vegetable stock cubes, half a teaspoon of dried chilli and half a teaspoon of cumin powder. You can adjust the chilli and cumin depending on how spicy you like it though.
I very roughly chop my veg and pop it in the soup maker, top up to the 1.6-litre line and set on smooth. It takes 21 minutes and then the soup is good to go although I do usually melt a little garlic butter in it after a tip from Jen who made me some lovely soup for lunch before Christmas.
I hollowed out the two pretty squash ‘bowls’ saving the flesh to be roasted for tea with some other veggies and sliced a bit of the bottom of one as it was a bit wobbly and then I just poured the soup straight into them both. You could totally serve this in a normal bowl but it won’t be nearly as much fun to eat. 😉
I think I love making soup so much because the quantities can be totally dependant on what you have in and they don’t need to be exact in any way which is perfect for my style of cooking!
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