Originally, I was going to make spicy parsnip soup, as two parsnips (one of which was MASSIVE) were delivered in my weekly organic vegetable box and after having roasted parsnips for Christmas lunch, discovered that I don’t actually like parsnips but I later discovered that I do like them in soup. Especially a soup that involves copious amounts of chili powder. But on investigating the contents of my fridge, I found some other vegetables that needed using up and so today’s concoction is a mixed vegetable soup, involving copious amounts of chili powder.
Spicy vegetable soup (serves 5)
Ingredients:
2 potatoes
2 carrots
2 parsnips
1/2 a cauliflower
1 onion
2,000 ml stock
Garlic
Chili powder
Salt & black pepper
Instructions:
Chop vegetables
Cook the onion in some stock for a bit with the garlic
Chuck the rest of the vegetables in
Add the rest of the stock
Add chili powder
Add salt & pepper
Simmer for about 20 minutes
Make mince pies while it’s simmering (optional)
Whizz it up with a stick blender
Take a photo and blog about it (optional)
