Warm Root Vegetable Soup
One of the things that I love most about this dish – aside from the fact that its incredibly delicious of course – is how easy it is to make and how much it makes from just a few ingredients.
It can generously serve up to 6 people and because its so simple to whip up its a great treat after a family walk or on a lazy Sunday afternoon.
The only elbow grease you’ll have to expend is in the chopping. But chop away to a little bit of this and the time will fly! (Even with curlers in his hair this man is still my guilty pleasure!)
This warm root vegetable soup is packed with flavour and goodness – you’ll definitely be on track to reaching your 5-a-day quota!
2 knobs of butter (I use Rachel’s Unsalted Organic)
2 celery sticks, finely chopped
3 parsnips (s) or 2 large ones, finely chopped
3 carrots, finely chopped
1 swede, finely chopped
1/2 a medium butternut squash, finely chopped
1 large sweet potato, finely chopped
A few sprigs of fresh thyme
1 1/2 litres of veg stock (I use Marigold Swiss Vegetable Bouillom Powder. 4 tsp per litre)
1. Heat up a large pot or a casserole pot on medium. Sweat the celery for a couple of mins
2. Toss in the carrots and cook for 5 mins stirring frequently to prevent sticking
3. Throw in the rest of the veg.
4. Add the thyme leaves. Stir for a couple mins to prevent sticking at the bottom.
5. Add half the stock. Increase the heat to bring to the boil. Reduce to simmer and cover with a lid.
6. Leave for 30 mins or until the vegetables are soft. Stir 2 or 3 times during this time.
7. Ladle in spoonfuls of the soup into a food processor/ blender. Add some of the remaining stock to create a smooth soup-like consistency. Repeat until all the veg has been whizzed.
8. Transfer soup back to the pot on a medium heat. Add any remaining stock to reach the consistency you desire. Add any additional seasoning to taste.
Dish up and enjoy with a crusty grainy slice of bread.
Freeze any left overs. It lasts up to a month. And is a quick tasty meal option on a busy day. This dish is so versatile – you can literally throw in any left over bits of veg that you may have in your fridge to create your own variation. It can work as a starter or as a main course.
Where possible use organic and locally grown produce
Title image courtesy of Nat Millie.