Prep time 15 mins
Cooking time 35 mins
YOU WILL NEED
» 2tbsp vegetable oil
» 1 onion, peeled and chopped
» 2 sticks celery, chopped
» 2 parsnips, peeled and chopped
» 150g swede, peeled and chopped
» 2 medium carrots, peeled and chopped
» 50g dried apricots
» 1tsp ground cumin
» ¾tsp ground turmeric
» 1tsp ground sumac
» 1tsp ground coriander
» ¼tsp dried chilli flakes
» 1ltr vegetable stock
» Juice of 1 lime
» 2tbsp chopped flat-leaf parsley
» 2tbsp chopped coriander
WHAT TO DO
1 Heat the oil in a large saucepan and fry the onion over a mediumlow heat for about 5 mins. Add the celery, parsnips, swede and carrots, and cook for a further 5 mins, stirring occasionally, until softened.
2 Add the apricots and spices, and fry for 1 min. Pour in the stock and bring to the boil, then simmer for about 20 mins, until the vegetables are tender.
3 Whizz the mixture in a blender until fairly smooth, then season with salt and pepper to taste. Stir in the lime juice and herbs.
121 calories 5g fat (0.4g sat) 14g carbs