This recipe for root vegetable soup is warming, hearty and thrifty and it’s a great way to use up odds and ends at the back of the fridge. If you get a vegetable box more likely than not you’ll sometimes find yourself with unused root veggies at the end of the week. You can help to avoid food waste by chucking them all in a delicious and easy soup like this one.
It freezes brilliantly. Why not make a batch to use up those uneaten vegetables in the fridge and freeze it for lunch next time you need something easy?
This recipe for hearty root vegetable soup is very forgiving. Pretty much any root vegetable you can think of can be used – you might just need to add a little more or less stock or water. It’s also vegan and is a brilliant way of sneaking in a few extra vegetables if you have fussy kids. Assuming they’ll try it in the first place which is always the challenge we have here!
This recipe has been included in a free budget-busting cookbook published by Voucherbox. Get your copy here.
Here’s how to make hearty root vegetable soup:
Ingredients (serves four)
1 tbsp olive oil (or butter if preferred)
2 leeks, sliced
800g mixed root vegetables (I used swede, turnip and celeriac), peeled and diced
1/8 tsp ground or freshly grated nutmeg
1/2 tsp ground ginger
1 litre of hot vegetable stock
Salt and pepper to taste
1. Heat the olive oil in a large, heavy-based saucepan. Add the sliced leeks, stir well, reduce the heat to low and cover with a lid. Sweat for around 10 minutes until soft stirring occasionally.
2. Add the remaining ingredients, bring to the boil, then reduce to a simmer for 30-40 minutes until the vegetables are soft.
3. Blend the soup until smooth. Add more water if you prefer a thinner consistency.
4. Serve hot with bread. I also like to add a little chilli oil and some toasted pumpkin seeds to my portion.