It is the perfect time of year for root vegetables, they are at the peak of their season and taste incredible. Being a greengrocers daughter I have a regular supply and I love it! Just one simple way to make the most of these amazing veg is with a Sunday Roast. At the weekend I had amazing roast swede & parsnip – part boiled then drizzled with a little olive oil and roasted in the oven. So simple and delicious.
Another fussy foodie use of root veg, is to make a seasonal root vegetable soup. It’s a great way to get some of your 5 a day and simple to make.
I’m off on a journey up the motorway today so have quickly made a soup to take with me – here’s how I did it:
(this recipe makes approx. 2 portions)
- 2 carrots
- Half a large parsnip
- Half a swede
- Half an onion
- 1 small turnip
- 1 tsp of Marigold boullion powder (Organic, Reduced Salt)
- Pinch of pepper
- 1 tsp of olive oil
- Hot water
Dice the veg into bite size chunks.
Heat the oil in the pan and gently fry the onions til soft.
Add the veg to the pan and mix with the onions, gently frying for a couple of minutes (keep stirring to prevent sticking).
Pour in enough hot water to cover the veg by about half an inch.
Add the pepper and boullion powder and bring to the boil. Turn down the heat then leave to simmer for approx. 10 – 15 mins or until the veg is cooked.
When cooked, pour the veg & stock into a blender and blend until smooth. If the soup is too thick, gradually add more hot water whilst blending, until it reaches your desired consistency.
And thats it! Simple seasonal root vegetable soup – done! I just can’t wait to get on my way and have our service station stop so I can tuck in.