Quickest Curried Root Veggie Soup with Parsley Salsa

PREP TIME: 5mins


A quick, hearty and delicious soup made with creamy root veggies.

TIP: You can use the ready chop bags of butternut, pumpkin and sweet potato for extra convenience.


  • 1kg ready chopped root mix (see intro)
  • 2 onions, peeled, cut into wedges
  • 1 garlic clove, halved (so all the cloves are halved)
  • olive oil
  • 1 teaspoon cinnamon
  • 2 teaspoons coriander seeds
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • pinch cayenne pepper (opt)
  • 2 teaspoons fine salt
  • 300ml (maybe more depending on thickness) vegetable stock

Parsley Salsa:

  • 15g (2 handfuls) Italian parsley, leaves only, roughly chopped
  • 10g (1 handful) chives, roughly chopped
  • 2 teaspoons apple cider vinegar
  • 1 jalapeno (mild, opt)
  • pinch salt
  • 1/3 cup olive oil (maybe more)


  1. Preheat the oven on 200c
  2. In two separate trays add 500g veggies, one onion and one half garlic. Season with 1 teaspoon of salt and add the following spices, large pinch of cinnamon, 1 teaspoon cumin, 1 teaspoon coriander seeds and one teaspoon turmeric. Repeat with the other tray.
  3. Roast in the oven until the veggies, onion and garlic is soft and starting to caramelise.
  4. Make the parsley salsa by adding the parsley, chives, apple cider vinegar, alapeno, salt and olive oil to a high speed blender and blend until smooth. Adjust the consistency by adding more olive oil or vinegar, season with salt. The salsa should be punchy.
  5. Add the veggies to a saucepan and add enough stock to come up just below the veggies (start with less and add until you have your desired thickness), whizz until smooth. Season with salt & pepper.
  6. To serve, ladle warmed soup to bowls, top with salsa and sprinkle over some pumpkin seeds. Enjoy!
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