Ingredients
- 1 onion, peeled and diced
- 2tbsp vegetable oil
- 2 sticks celery, diced
- 2 parsnips peeled and diced
- 150g swede (yellow turnip), peeled and diced
- 2 carrots, peeled and diced
- 75g dried apricots
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp Sumac
- ½tsp turmeric
- ¼tsp dried chilli flakes
- 1 litre vegetable stock
- juice of 1 lime
- 2tbsp chopped fresh parsley
- 2tbsp chopped fresh coriander
Instructions
- Heat the oil in a large saucepan and fry the onion until softened, about 5 minutes
- Add all the remaining diced vegetables and cook over a low heat for another 5 minutes until lightly browned
- Add the apricots and spices and fry for 1 minute then pour on the vegetable stock and bring up to the boil. Simmer for about 20 minutes until the vegetables are tender
- Purée the mixture in a blender until finely chopped and a nice thick consistency, then season to taste and stir in the lime juice and herbs just before serving.
