Winter Vegetable Soup
This winter vegetable soup is a hearty, comforting dish made with seasonal veggies, carrots, potatoes, parsnips, swede and leek. It’s perfect for warming up on cold days.
Ingredients
(It makes lots – so freeze half. You will need a blender)
500g Potatoes
300g Carrots
2 large onions
4 cloves of garlic
1 large leek
300g parsnips
300g swede
Small bunch of chopped parsley
2 vegetable stock cubes or 2 tbsp. bouillon/broth
Olive Oil
Salt and Pepper
Method
Peel and chop the potatoes, parsnips, swede and carrots roughly into 2cm cubes. Wash and slice leeks. Peel and chop the onions and garlic.
Put enough oil in a big pan to cover the bottom and gently fry the vegetables in this order: potatoes, swede, parsnips, carrots, leeks, onions and garlic. With the lid on, cook gently, stirring occasionally until the vegetables are really soft.
Meanwhile: make the stock. Add the stock cube or bouillon to 2 pints of boiling water. Add to the pan and bring to the boil. Simmer for 5-10 minutes.
Blend in the pan with a hand-blender or in a food processor.
Add salt & pepper to taste and serve with the finely chopped parsley.
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