Vegetable and paneer soup
Serves: 4
  • 1 tbsp olive oil + 2 tbsp
  • 1 tbsp butter
  • 2 onions, chopped
  • 1 sweet potato, peeled and chopped
  • 1 litre vegetable stock + more for thinning down (if necessary)
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 100g frozen peas, thawed
  • salt and ground black pepper
  • 200g paneer, cut into chunks
  • ¼ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp paprika
  1. Heat butter and 1 tbsp oil in a large heavy-bottomed pan over a low heat, add onions and sauté for 10 mins or until softened.
  2. Add potato and 2 ladlefuls hot stock, cover and leave over a low heat for 5 mins.
  3. Add the rest of the stock, carrots and parsnips, season, bring to a boil and reduce to a simmer.
  4. Cover and leave for about 35 mins until vegetables are tender.
  5. Take off the heat and blitz to a smooth consistency with a stick blender, adding more hot stock if it needs thinning down.
  6. Add the peas, retaining a few to garnish, cover and leave over a low heat for 5 mins.
  7. Meanwhile, in a bowl, mix 1 tbsp olive oil, turmeric, coriander, cumin and paprika.
  8. Brush this over the paneer or rub it in with your hands.
  9. Heat a pan with 1 tbsp olive oil over a medium heat, add paneer and cook for 2-3 mins until lightly golden.
  10. To serve, warm the remaining peas, add soup to bowls, add a few chunks of paneer to each, sprinkle over peas and serve.
Recipe by appetite magazine at