Root soup

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Taking delivery of a weekly organic veg box can mean that we sometimes have leftovers that need using up. Last week I put together a truly delicious root soup, from a recipe I made up after a ‘soup-chat’ with my mum!  Here’s what I did.

Ingredients:

A knob of butter

One medium sized onion, chopped

One medium potato, diced

One sweet potato, diced

One kohl rabi, diced

Two small carrots, roughly chopped

About a third of a swede, diced

One litre of veg stock – preferably organic

A sprinkling of curry powder

A couple of sprigs of thyme

 

In a large pan, add a knob of butter and put on a low-medium heat.  Gently fry the chopped onion and potato in the butter until the onion is softened.  Add the other vegetables as you chop them, and let them all have a very gentle fry in the pan with the lid on.  (Don’t let them brown and over-fry, if you think this might be about to happen put the stock in, and then add the rest of the veg.)

Add the stock. One of my mum’s secrets to awesome soup-making is using a really good quality, preferably organic, stock.

Bring to the boil – you might want to turn the heat up a little to encourage this, and put the pan lid on.

Once it is bubbling nicely, add the thyme and a dash of curry powder, depending on how spicy you like it. I use about a quarter of a teaspoon, maybe slightly less. But it could take more if you prefer it that way.

Leave to simmer for about an hour, with the lid just partially covering the pan. Keep an eye on it so it doesn’t catch or dry out – if it does, you’ve got the heat too high.

Once the veg are soft – I use the back of a spoon to push a couple of different chunks to the side of the pan and see how easily they squish – take off the heat.

At this stage you have two options.  If you like your soups chunky, you can simply add seasoning to taste and away you go!

If, like me, you like your soups thick and smooth, then whizz everything together.  I use a hand blender.  Then add seasoning to taste, and serve.

This yummy soup can be cooled and frozen into smaller portions for another day, or refrigerated and eaten the next day.

I hope you enjoy; I’ll be adding more soup recipes soon.

What are your favourite soup combinations?

Elizabeth xx

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