Cicero’s Winter Root Vegetable Soup

Serves 6


8 x Parsnips

3 x Sticks of celery

150g Carrots

5 x Cloves of garlic

1 x Medium onion

2 x Just Bouillon vegetable stock cubes

1 x Orange

3 tbsp Rapeseed oil

2 x Sprigs of fresh thyme

2 tbsp Garam masala

1 tsp Ground cinnamon

1 tbsp Ground cumin

3 tbsp Fresh coriander (chopped)

Salt & pepper to taste

Cicero is one of our chefs here at Fodder and he makes the best soups, thick, warming and full of flavour.

All ingredients used in this recipe are available to purchase from the Fodder farm shop



Peel the carrots and parsnips, then chop these along with celery. Finely chop the onions and garlic.

Heat the oil and cook the onions, celery, garlic, garam masala, cinnamon, cumin and thyme gently for approximately 20 minutes, without colouring.

Add 1 ltr of boiling water to the stock cubes, stir and dissolve.

Add the parsnips, carrots and the stock to the pan. Cover, bring to the boil and simmer gently until the vegetables are tender.

Add the fresh coriander, salt and pepper and the juice and zest of the orange.

Puree in a liquidiser. Return to a clean pan and reheat gently.

Serve garnished with small sprigs of fresh coriander.

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