Root vegetable soup
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.
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.
You can use any hard, starchy root vegetables you like for this simple soup. Carrots, parsnips, sweet potatoes, squash, pumpkin, beetroot and celeriac all work well. The smaller you chop the pieces, the faster they will cook.
You can also serve the soup with chunky pieces rather than blitzing if you prefer, or blitz half and mix with the rest of the veg.
This soup will freeze well for at least 4 months. Cool thoroughly, then decant into reusable zip-lock bags or lidded containers. Label and freeze.
If you don’t have a stick blender, allow the soup to cool for a few minutes then blend in a food processor or blender instead.