I’ve discovered a recipe that both kids will happily eat and it’s packed with vitamins. Hurrah! It’s really easy to make – even easier still if you have a soup maker, which I’ll tell you about at the end.
Heat the oil in a large pan over a medium-high heat.
Add the cumin and coriander seeds and fry for 30-60 seconds until aromatic.
Add the onion and fry genlty for 5 minute, stirring regularly until lightly browned.
Add the broccoli, sweet potato and courgette.
Stir and fry for 3 minutes until the veggies are well coated.
Add the litre of stock, bring to the boil then cover and reduce to a low simmer for 20 minutes or until everything is nice and soft.
Whiz with a hand blender or in the food processor. Add extra water if you prefer it thinner, whiz again.
Season to taste.
Serve to bowls and top with a swirl of creme fraiche (or vegan alternative), a scattering of watercress, a sprinkle of salt and pepper and a drizzle of olive oil.
Video
Notes
If you have a soup maker, just follow to the point of lightly frying the veggies and then transfer to the soup maker, add the stock, replace the lid and turn it on for 20 minutes until cooked and smooth.