My Creamy Spiced ‘Marigold’ Soup isn’t made with any flowers at all but its attractive orange hue reminds me of the pretty African Marigolds growing in our front garden as a young girl growing up in Zambia. We lived there while my father carried out his two-year contract at the University of Lusaka and my mother was Secretary to the Bursar there. We returned to the UK in June 1971 when political and social unrest was beginning to make life increasingly difficult for the expatriate community.

This soup recipe is easy and packs a punch, taking around 15-20 minutes to prepare depending on how large or small you chop your root vegetables and using hot stock will also help things along. I have used carrots, turnip and sweet potato but you could substitute the sweet potato with squash or pumpkin, for example, as they belong to the same family of vegetables. If you avoid spicy food or are making it for people who have plainer tastes or who are unwell, you can still make this soup but omit the spices. For extra creaminess try adding a splash of coconut milk instead of cream and keep it vegan!

Ingredients (serves 4)

• 1 tbsp coconut or other oil
• 1 medium sweet potato, peeled and cubed
• 2 large carrots, peeled and chopped
• 1 small white turnip, peeled and chopped
• 1 celery stick, diced
• 1 white onion, diced
• 1 garlic clove, chopped finely
• 1 tsp curry powder (optional)
• 1 tsp cumin (optional)
• 1 tsp turmeric (optional)
• 2 cm piece root ginger, chopped
• a good pinch of chilli flakes (optional)
• 1 litre vegetable stock, or vegetable water (eg left over from steamed vegetables)
• 1 bay leaf
• Sea salt and pepper
• Splash of single cream or coconut milk (optional)

Method

1. Scoop one tablespoon of coconut oil into a large heavy-bottomed saucepan over a medium heat and when it has melted, turn the heat right down and add the diced onion and celery adding a little sea salt and sweat them down for a few minutes. Be careful not to let them brown, they only need to be softened. Add the chopped garlic and stir through to combine.
2. Add the curry powder, chilli flakes and other spices (if using) and stir quickly through the softened onion, garlic and celery, then add the other vegetables, stirring everything together to thoroughly combine.
3. Turn up the heat a little and pour in the hot vegetable stock or vegetable water and the bay leaf and bring to the boil, then simmer until all the vegetables are cooked through, adjusting the heat if necessary.
4. Remove the saucepan from the heat and allow to cool slightly, remove the bay leaf and then whizz with a stick blender until smooth.
5. Return to a low heat, add a good splash of cream or coconut milk to your liking and check and adjust the seasoning with a sprinkle of salt and freshly ground pepper if necessary.
6. Ladle the soup into bowls and garnish with a sprinkling of fresh chopped parsley or coriander and perhaps a small swirl of coconut milk or cream and serve with crusty bread.

Bon appetit!

COOK’S NOTES

• Omit the garlic if you do not like it
• You can make this soup with pre-cooked root vegetables or leftovers, which will speed up the cooking time.
• If you love coriander, add a teaspoon of ground coriander seeds at stage 2.
• If you do not have any root ginger, a teaspoon of ginger powder or dried galangal will work just as well.
• If you do not like spicy soup, make it without some or all of the spices but try adding 1 tbsp tomato puree or tomato ketchup
• If the soup is too thick, add a little water at stage 5.
• For the stock, if you are not using homemade stock then it may be made with water and a stock cube or 1 teaspoon of vegan Vegetable Bouillon. Use no more than 1 tsp Buillon to 1 litre of water as it is very salty.