ROOT VEGETABLE SOUP
Preparation time :less than 30 mins
Cooking time: 30 mins to 1 hour
You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread.
Each serving provides 223 kcal, 4g protein, 31.5g carbohydrates (of which 18g sugars), 7g fat (of which 1g saturates), 10g fibre and 1.4g salt.
- 2 tbsp oil (any type)
- 2 onions, roughly chopped
- 800g/1lb 12oz root vegetables, any kind (see tip below), peeled and cut into roughly 2cm/¾in chunks
- 2 garlic cloves, thinly sliced
- 2 chicken or vegetable stock cubes
- ground black pepper
- freshly chopped parsley, to serve (optional)
- Heat the oil in a large non-stick saucepan and gently fry the onions for 6–8 minutes, or until softened and beginning to brown, stirring regularly.
- Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for a few seconds more.
- Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan loosely with a lid and cook for about 20 minutes or until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others. Remove the pan from the heat.
- Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper. Add a splash of just-boiled water if the soup is a little thick.
- Ladle into bowls, top with freshly chopped parsley, if using, and serve with the bread.