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.
- 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
- 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.
- 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.
- 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.
- Season with black pepper and check the thickness of the soup. You may need to add more water to achieve the consistency you like.
- Pour back into the pan and heat through gently. Serve with lovely crusty bread and butter.