Hearty winter vegetable soup
This recipe for winter 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.
- 1 tbsp olive oil
- 2 leeks sliced
- 800 g mixed root vegetables I used swede, turnip and celeriac, peeled and diced
- ⅛ tsp ground or freshly grated nutmeg
- ½ tsp ground ginger
- 1 litre of hot vegetable stock
- Salt and pepper to taste
Heat 1 tbsp 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 tsp nutmeg, ½ tsp 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.