When winter comes by I love nothing more than hearty soups and crusty bread rolls, they are super warming, comforting and just the ticket for chilly days. Honestly, they are so quick and easy to do, you can make a huge batch to keep in the fridge as easy lunches for the week ahead.
This soup is so easy it doesn't really have a set in stone recipe as such! How I start is by washing and cutting fresh beetroot, carrots, sweet potatoes and parsnips (sometimes I add in butternut squash if I'm making a huge batch) roast all the veg in the oven with a good grate of fresh nutmeg, black pepper and rock salt. Roast until soft, tender and caramalised, which is roughly around 45 minutes give or take and depending on your oven. Now mix up a pint of vegetable stock (once again depending on how thick you like your soup you can use more if needed).
Once your vegetables are soft and well cooked you will blend your vegetables with the stock in a food processor to your perfect consistency. Add the soup to the pan and put in a good teaspoon of garam masala, crushed garlic and a pinch of cinnamon. Heat up and give the spices a chance to cook through. Serve with plenty of coriander, drizzle of chilli oil and a hot fresh roll. Yum! and enjoy.
I know this is all very vague for a recipe but that's part of the fun, you can't really get it wrong and you can tweak it to what you like, try adding in other vegetables, beans or pulses. And honestly with all the yummy ingredients used you just know what ever you do it's going to taste delicious.