This creamy soup is deliciously soothing, easy to eat, and perfect for using up some of those winter veggies that might be languishing in the dark corners of your kitchen...
Saute in a tiny bit of extra virgin olive oil:
- 3-4 cloves crushed garlic
- 2 chopped onions.
Add a combination of equal amounts of some or all of these: potatoes, swede, turnips, carrots, parsnips, sweet potatoes.
Pour in a pint or so of vegetable broth, add a few bay leaves, some freshly grated nutmeg, a bit of freshly grated ginger or a teaspoon or so of powdered, and some ground cumin and coriander.
Add water to only just cover the vegetables and simmer until they're soft. Remove the lid and puree with a hand blender. [At this point I add a tin of butter beans or cannellini beans but it's up to you.] After you've pureed the soup, throw in a few handfuls of chopped fresh herbs: coriander [cilantro] or flat-leaf parsley are delicious in this soup.
Salt and pepper well and serve with salads or toasted bread.