800gmixed root vegetablesI used swede, turnip and celeriac, peeled and diced
⅛teaspoonground or freshly grated nutmeg
½teaspoonground ginger
1litre of hot vegetable stock
Salt and pepper to taste
Instructions
Heat 1 tablespoon olive oil in a large, heavy-based saucepan. Add 2 sliced leeks, stir well, reduce the heat to low and cover with a lid. Sweat for around 10 minutes until soft stirring occasionally.
Add 800g chopped root vegetables, ⅛ teaspoon nutmeg, ½ teaspoon ground ginger and a litre of vegetable stock. Bring to the boil, then reduce to a simmer for 30-40 minutes until the vegetables are soft.
Blend the soup until smooth. Add more water if you prefer a thinner consistency.
Serve hot with bread. I also like to add a little chilli oil and some toasted pumpkin seeds to my portion.