Spiced Root Soup with crisp spiced onions

Serves 4

Takes 1 hr 5 mins

2 onions
3 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
2 leeks, sliced
3 carrots, sliced
2 medium potatoes, chopped
2 parsnips or 1 small celeriac, chopped
2-3 tsp curry paste
1.2 litres vegetable stock from granules or a cube
250ml natural yogurt, plus extra to serve
coriander or parsley, to finish

1. Peel and halve the onions through the root, then slice thinly lengthways. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned.

2. Add vegetables and curry paste and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender. Meanwhile, heat the remaining tbsp of oil in a small pan, add the remaining onions and fry quickly until crisp and browned. Tip onto kitchen paper.

3. Purée the soup in batches, then return to the pan and stir in most of the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt, some fried onions and a scattering of roughly chopped coriander or parsley.

Recipe by Mary Cadogan. Recipe from Good Food magazine, February 2006

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