½ tsp turmeric
A pinch of nutmeg
¼ tsp cinnamon
½ tsp smoked paprika
¼ tsp garam masala
¼- ½ tsp sea salt
¼ tsp black pepper
700g root vegetables e.g. beetroot, carrots, sweet potatoes, parsnips etc
100g onion, peeled, rough chop
2 garlic cloves, peeled, rough chop
2 apples, peeled and seeded, rough chop
10g sage (reserve some for garnish)
2-3 litres of water
60g seeds and/or nuts
- Toast spices until fragrant (5-10 seconds) on medium heat. Add vegetables and syrup, and cook for about 1 minute. Then add water and sage, cover with lid and cook for 30-45 minutes until soft.
- When carrots become easy to mash with a fork, let soup cool slightly. Purée the cooked ingredients with a hand blender (or counter blender) until smooth. Add more hot water as needed to achieve desired consistency.
- Serve with more sage, seeds and/or nuts.