Spiced veg soup with crème fraîche recipe
Created by The Tesco Recipes team
With a medley of beautiful winter vegetables and a chilli and paprika kick this warming soup is packed with flavour for a hearty but easy midweek meal that can be ready in just 35 minutes.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 280 calories / serving
- Freezable
- Vegetarian
Ingredients
- 3 tbsp olive oil
- 1 onion, finely sliced
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 1 butternut squash, chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 200g (7oz) potato, cut into chunks
- 1ltr (1 3/4pt) vegetable or chicken stock
- 227g tin chopped tomatoes
- 2 tbsp crème fraîche
- chopped flat-leaf parsley, to serve
- crusty brown loaf, to serve (optional)
Each serving contains
- Energy
- 1175kJ 280.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 2.7g
- Sugars
- 19g
of the Reference intake
Carbohydrate 37.7gProtein 5.8gFibre 8.1g
Method
- Heat the oil in a pan. Add the onion and cook for 10 minutes. Add the spices, cook for 30 seconds, then stir in the vegetables, stock and tomatoes. Season well and bring to the boil.
- Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender. Whizz smooth with a hand blender.
- Ladle into bowls and add a dollop of crème fraîche and a sprinkling of parsley and black pepper to each. Serve with crusty bread, if you like.
- See more Easy weeknight recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
