Root Vegetable Soup


Screenshot_2016-07-28-07-24-38-1[1] 28/07/2016

The beauty with soup is that you can use whatever you have and pretty much always guarantee a satisfying, tasty meal. I’m not going to sit and tell you what variations you can try. Decide for yourself. Go crazy! This is a really simple, luxuriously smooth, thick and wholesome soup that is easily freezable and even tastes better the next day.

Serves 4


  • 1 Tbsp butter
  • 3 cloves garlic, sliced
  • ½ onion, chopped
  • 1 carrot, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 small sweet potato, peeled and diced
  • ½ butternut squash, peeled, deseeded and diced
  • ½ teaspoon each of dried thyme and rosemary
  • 1 litre hot chicken stock
  • Freshly ground black pepper


  1. Melt the butter in a large saucepan over a medium low heat. Add the onion and garlic and gently sweat for 5 minutes until softened. Add the other vegetables, stir well and cover with the pan lid to sweat until beginning to soften. Stir occasionally.
  2. Add the dried herbs and the chicken stock and bring everything to a simmer. Simmer for 15 minutes or until the vegetables are soft when pricked with a knife.
  3. Remove from the heat and pour into a blender. Be careful with the hot liquid. A ladle might be useful so you don’t splash yourself. Blend the soup to a creamy velvety consistency. Be careful with the blender lid. You may need to hold the lid with a cloth to allow a little steam to escape.
  4. Season with black pepper and check the thickness of the soup. You may need to add more water to achieve the consistency you like.
  5. Pour back into the pan and heat through gently. Serve with lovely crusty bread and butter.



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