Hearty Curried Root Vegetable Soup

Method

• Prepare the vegetables: Firstly, peel and chop the carrots, parsnip, celeriac and sweet potato into equal size pieces. Roughly dice the onion and crush the garlic cloves.
• Cook the veg: Heat a dash of your preferred oil in a large pan over a medium heat. Add the onion and cook for 5 minutes until it starts to soften. Add the garlic and curry powder, stir for 30 seconds, then add the carrots, parsnip, celeriac, and sweet potato. Season with salt and pepper.
• Make up the vegetable stock cube with 250ml boiling water per serving (so for 4 people you'll need 1 litre stock or 500ml for 2 people). Pour in the vegetable stock, bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until the vegetables are soft and cooked through.

Make the croutons

• Meanwhile, prepare the croutons: Set your air fryer to 190°C. Chop the gluten free bread into small cubes.
• In a bowl, combine a generous glug of olive oil with the garlic granules, Italian seasoning and a pinch of salt and pepper. Add the bread cubes and toss until evenly coated. Transfer the bread to your air fryer basket in a single layer (you may need to cook in batches). Air fry for 5–7 minutes, shaking halfway through, until golden and crisp.

Blend & Plate Up

• Blend: Carefully ladle the cooked vegetables and some of the liquid into a large blender (you may need to do this in two batches). Blend until completely smooth, adding more of the liquid as needed to reach your desired consistency.
• Ladle into bowls and top with the croutons and chopped fresh parsley. Tuck in and enjoy!