Apologies for the lack of posts lately. However, I do have a good excuse! Baby number three arrived in mid January, a lovely boy who will be known here as Baby S. Getting used to being a mother of three and having a newborn in the house has meant that getting time in the kitchen hasn’t been easy.
This week though I not only managed to make this delicious root vegetable soup, I even found time to photograph it. Things are looking up in the eternal quest to feed my kids more vegetables!
1 leek, sliced
1/2 a celeriac, peeled and chopped
2 parsnips, peeled and chopped
3 carrots, peeled and chopped
1 litre of water or stock
Salt and pepper
Melt the butter in a large, heavy based saucepan. Gently fry the leeks until soft. Add the celeriac, parsnips and carrots and cook for five minutes, stirring frequently, until the vegetables are coated in butter. Gradually add the water or stock and boil until all the vegetables are soft. Use more or less water depending on how thick you like your soup. Season to taste.
Blend until smooth. Serve with cream, grated cheese and/or toasted pumpkin seeds if liked, and crusty bread.
You could substitute any other root vegetables for these ones – use whatever you have lurking at the back of the fridge!