Spiced Carrot & Parsnip Soup –

Ingredients

• 600g parsnips
• 250g carrots
• 1 tbsp frozen chopped ginger
• 3 spring onions
• 1 vegetable stock pot
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 small curry leaves
• 1/2 tsp chilli powder (optional)
• 1/2 tbsp frozen chopped red chilli
• 600ml cold water
• 1 tbsp apple cider vinegar
• A pinch salt
• 4 slices of gluten free bread
• 1 tsp curry powder
• 1 large pinch of salt
• 1.5 tbsp garlic infused olive oil
• 21oz parsnips
• 8.75oz carrots
• 21fl. oz cold water
• Step 1 Peel and chop the parsnips and carrots into small chunks
• Step 2 Add all the soup ingredients to your soup maker jug
• Step 3 Select the smooth soup option (30 minutes) and let the blender do the work
• Step 4 To make the croutons, preheat the oven to 180oc and line a tray with greaseproof paper
• Step 5 Cut the crusts of the bread and cut into 1cm cubes
• Step 6 Combine the bread in a bowl with the remaining ingredients, mix until completely coated
• Step 7 Spread the croutons out the oven tray
• Step 8 Bake for 10 minutes until crunchy
• Step 9 Serve the soup topped with the croutons and (optional – i added coriander and chilli flakes)