Batch cook this healthy vegetable soup then pack into lunchboxes and freeze – it’s spiced with coriander, fennel, turmeric and ginger
Prep:15 mins
Serves 6 – 8
1 tbsp olive oil1 medium cauliflower, cut into florets3 parsnips, chopped2 onions, chopped1 tbsp fennel seed1 tsp coriander seed½ tsp turmeric3 garlic cloves, sliced1-2 green chillies, deseeded and chopped5cm piece ginger, slicedzest and juice 1 lemon1l vegetable stockhandful coriander, chopped
STEP 1Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.STEP 2Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.STEP 3Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.
