Ingredients

• 1L good quality vegetable stock
• 200g swede (peeled & roughly chopped)
• 200g celeriac (peeled & roughly chopped)
• 200g parsnip (peeled & roughly chopped)
• 1 brown onion (chopped)
• 1 stick celery (chopped)
• 1 large carrot (peeled & chopped)
• 1 apple (peeled, cored & diced) – keep separate
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• 330ml coconut milk
• 40ml coconut oil

Instructions

• Gently sauté all vegetables (except apple) in coconut oil until golden brown
• Add spices and cook on a low heat for a further 3 minutes
• Add stock and bring to the boil. Once at a boil, add the apple and simmer for 25 minutes
• Cool slightly and blend in a food processor until smooth.
• Return to a clean pot, add coconut milk and return to simmer. Adjust seasoning to taste
• Serve with crusty sourdough