Budget friendly root veggies are transformed into a warming, hunger-busting puree in this ultra-easy recipe. What’s best is that it yields a whopping 1o-serve batch that will keep you out of the kitchen for nights at a time, freeing you up to binge-watch Orange is the New Black from beneath a blanket on your sofa – hooray!
- 2 tablespoons butter
- 2 large leeks, sliced
- 1.5 teaspoons coriander seeds, caraway seeds and cumin seeds
- 3 cloves garlic, chopped
- 2 large sweet potatoes, diced
- 1 large butternut squash (circa 700g), diced
- 1 head of cauliflower (circa 500g), chopped
- 3 litres of vegetable stock or water
- Melt butter in a deep saucepan or dutch oven.
- Add the leeks and sweat over a medium-low heat, stirring occasionally.
- Heat a small frying pan over a low heat and add the coriander, caraway and cumin seeds. Toast until fragrant and grind to a fine powder - either in a spice mill or by hand using a mortar and pestle.
- Add the ground spices and the garlic to the leeks and continue to cook until fragrant.
- Add the remaining vegetables the vegetable stock or water.
- Increase the heat to bring the stock or water to a rolling boil, then reduce and leave to simmer for 20 - 30 minutes, until the vegetables are completely soft.
- Puree the soup using a hand mixer or food processor, and season with salt and pepper to taste.
My Paleo and Vegan friends could sub-in coconut or olive oil in place of the butter for this one.
Makes 10 serves. Nutrition per serve: 114 calories / 477 kilojoules, 2g fat, 4.5g protein, 16g carbohydrate, 6g fibre, 10g effective carbs.