Root vegetable soup
What could be better in winter than a warming root vegetable soup? This recipe is the perfect use for all those unused root vegetables lurking in the fridge. Suitable for vegans and vegetarians.
Ingredients
- 1 tablespoon sunflower or vegetable oil or dairy free spread
- 1 large leek sliced
- 1 teaspoon ground cumin
- ½ medium celeriac peeled and chopped
- 2 medium parsnips peeled and chopped
- 3 medium carrots peeled and chopped
- 1 litre hot vegetable stock
- 2 tablespoon nutritional yeast optional
- Salt and pepper to taste
To serve
- Crusty bread
- Caraway seeds
- Flat leaf parsley chopped
Instructions
- Heat 1 tablespoon oil in a large, heavy based saucepan. Gently fry a chopped leek until soft. Add 1 teaspoon ground cumin and stir.
- Add the chopped celeriac, 2 chopped parsnips and 3 chopped carrots and cook for five minutes, stirring frequently, until the vegetables are coated in the cumin leek mixture.
- Add 1 litre of vegetable stock and bring to the boil. Reduce the heat to a simmer, cover with a lid and cook over a low heat until all the vegetables are soft. Use more stock (or add water) for a thinner soup. Season to taste with salt and pepper.
- Blend until smooth. If using a jug blender allow to cool a little first.
- Serve with crusty bread, freshly chopped parsley, caraway seeds or your favourite soup toppings.
Notes
- Nutritional information is approximate and is intended as a guide.
- The nutritional information has been calculated without serving suggestions.
- Different root vegetables can be substituted as desired.
Nutrition
Calories: 171kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 127mgPotassium: 805mgFiber: 8gSugar: 8gVitamin A: 8021IUVitamin C: 25mgCalcium: 96mgIron: 2mg
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