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Spice’n Easy Potato Soup

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Prep Time: 15 mins
Cook Time: 20-25 mins
Serves: 4

Ingredients 

• 40g (1_oz) Butter
• 1 small Onion, finely chopped
• 450g (1lb) floury potatoes, eg King Edward, 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 litres (2pts) Vegetable stock
• Salt and freshly ground black pepper
• 4 tbsp CrËme fraiche
• Fresh herbs ie coriander to garnish – optional

Method:

1. In a large pan melt the butter then gently fry the onion for 5 minutes, or until soft.
2. Add the potatoes, parsnips and carrots and continue to cook, covered for 10 minutes over a low heat stirring occasionally.
3. Stir in the cumin and coriander and cook for 1 minute before adding the stock.
4. Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 minutes or until the vegetables are tender.
5. Allow to cool slightly then place in a food processor and whiz until smooth.
6. Return to the pan and stir in the cream fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.

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