Ingredients
Soup
- 500 g carrots, peeled, quartered
- 1 parsnip, peeled, chopped
- 1 onion, quartered
- 2 cloves Garlic.
- ginger, small piece, to taste
- 1 teaspoon ground cumin
- 20 g oil, of choice
- 2 potatoes, peeled, chopped
- 2 tablespoons vegetable stock, TMX made
- 750 g water
- Salt & pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180-200 (depending on oven). Place carrots and parsnip into dish, toss or spray with oil. Bake for 35-40 minutes or until tender.
Place onion, garlic and ginger into thermomix bowl on speed 7 for 4 seconds. Scrap down sides. Add oil and cumin, mix varoma on speed 1 for 3 minutes.
Add potatoes, roasted vegetables, stock and water. Cook on 100, speed 1 for 20 minutes. Once cooked, slowly whiz up soup from speed 1 to 9 for 30 seconds. Season to taste.
Tip
I have used swede instead of parsnip on occasion.
This is recipe is adapted from Homes+ magazine.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
What a lovely soup. I didn’t have a parsnip and it still tasted great. I also added a small sweet potato as it was in the fridge. Thanks for sharing.
Lovely flavoured soup!