IA golden coloured and comforting soup using seasonal vegetables. You can make this vegan by using coconut oil instead of butter. Either way, serve some Ready To Bake Multi-Seed Rolls with it - it’s the perfect bread to dip into this delicious soup.

Serves: 6

Takes: 50 minutes

Ingredients

• 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls

• 1 tbs butter or coconut oil

• 1 tbs vegetable oil

• 1 medium cauliflower, cut into florets (you can keep a few of the inner leaves on), washed

• 2-3 parsnips, peeled and diced

• 1 large leek, washed and sliced

• 1 large sweet potato

• ¼ tsp ground turmeric 

• ½ tsp ground ginger

• ½ tsp ground cumin

• Large pinch cayenne or chilli powder

• 1 litre vegetable stock

• Black pepper

• 200ml coconut milk (from a tin)

• To garnish

• Cumin seeds

• Chilli oil

• Fresh coriander

Method

1. Heat the oil and butter or coconut oil in a very large saucepan over a low heat. Add all the vegetables and stir then add the dried spices and fry for about 5 minutes

2. Add the stock and black pepper then simmer for 20-25 minutes or until the vegetables are tender

3. While the soup is simmering, preheat the oven and bake the crusty rolls according to the pack instructions

4. Stir the coconut milk into the soup and bring to a very gentle simmer for a few more minutes. Use a stick or jug blender to blend the soup until it is smooth. Alternatively, leave in a few chunks for texture

5. Ladle the soup into warm bowls and garnish each with a swirl of chilli oil, a few cumin seeds and some chopped coriander

6. Serve with the warm rolls on the side for dipping in