Turnip, Cumin and Coriander Soup

The photos of the turnip are just to set the record straight on the whole turnip versus swede debate. These are turnips! Good old Scottish turnips. Nope, not a swede in sight!

So here is my, well let's just say Indian-style soup for Lisa and my entry for this month's No Croutons Required. This is a creamy, flavoursome soup with a kick, courtesy of the chilli powder. The vegetables can't be said to be traditional Indian fare, but I have given them a nice spicy flavour.






























Turnip, Cumin and Coriander Soup

1 tbsp olive oil
1 clove garlic, finely chopped
2 cm piece fresh ginger, finely chopped
1 onion, finely chopped
2 tsp ground cumin
1 tsp chilli powder
1/2 butternut squash, cubed
3 potatoes, cubed
1 large turnip, cubed
4 cups vegetable stock
1 large handful coriander, chopped
freshly ground black pepper

Saute the onion, garlic and ginger in the olive oil until softened, then add the spices and mix well. Add a good splosh of water, to prevent the vegetables from sticking, then add the butternut squash, potatoes and turnip. Cook for 10 minutes. Add the stock and bring to the boil. Reduce to a simmer, cover and cook for 20-30 minutes until the vegetables are cooked through, then whizz until smooth. Add the fresh coriander and season with black pepper. You may add salt it you wish, but sometimes vegetable stock is quite salty anyway.

This is quite a spicy soup. If you would like to cool it down a little serve with a spoonful of natural yoghurt.

Serves 6