INGREDIENTS
1 tbsp sunflower oil
1 onion finely chopped
2 parsnips peeled and chopped
200g swede peeled and chopped
2 stick of celery thinly sliced
2 carrots chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp chillie flakes
1.4 ltr chicken stock
Zest and juice of 1 lime
2 tbsp chopped parsley
2 tbsp chopped coriander
75g dried apricots
Heat oil in large saucepan add the onion, fry till softened then add all the veg and cook for 5 mins stirring regularly. Add the spices, lime rind and stock and bring to the boil, simmer for 20 minutes. Blend the mixture, season to taste stir in the lime juice and chopped herbs (leaving some for decoration) you can add a spoonful of Greek Yoghurt which compliments the heat of the soup before serving if you wish.
