Root Vegetable Soup

 

This basic soup is cheap and sustaining winter comfort food. I made it at the end of the week to use up a piece of pumpkin,  two small kumara and couple of carrots that didn't quite make it to the dinner table.
Personally I think leek gives a more mellow flavour than onion here, but an onion will do at a pinch.
This, and some crackers and cheese/ a toasted cheese sandwich and a piece of fruit is my  "I'm over cooking a proper Sunday dinner" meal. Best eaten with family /friends by a warm fire in front of TV,

Ingredients:

1 leek (white part only)
1 clove of garlic ( smashed)
1 tablespoon of olive oil
1 tablespoon of butter
1 tablespoon of flour
200 grams of pumpkin
200 grams of orange kumara
200 grams of  carrots
1 litre of vegetable or chicken stock
1 tablespoon of coriander seeds, roasted and ground
1 teaspoon of cumin seeds toasted and ground
Salt and pepper to taste
Coriander or Parsley leaves to garnish

Method:

Slice the white part of the leek
Peel and cube all the vegetables
Over a moderate heat, in a large frypan melt the butter and olive oil and fry the leek for a few minutes until soft
Add the garlic and coriander and continue frying for another minute or so
Add all the root vegetables and fry gently for 4-5 minutes until they are heated through.
Sprinkle a generous tablespoon of flour over the top and toss this through the vegetable mixture with a large spoon . Then fry for another minute.
Add the stock and bring to the boil
Simmer for 20-30 minutes until all the vegetables are tender.
Leave the soup to cool for a few minutes before using a stick mixer to make it smooth.
Adjust the seasoning.
Reheat to piping hot.
Ladle into bowls and garnish with chopped parsley or coriander.