Hearty root vegetable soup
A delicious root vegetable soup that warms you up on cold and chilly days. Serve it with a thick slice of freshly baked bread slathered in butter for an extra wholesome meal.
Ingredients
- 4 potatoes
- 300 gr swede
- 2 onions
- 2 carrots
- 2 parsnips
- 3 garlic cloves
- 1 litre chicken or vegetable stock
- 100 ml cream
- 1 bay leaf
- salt & pepper to taste
Instructions
- Peel and chop your onion and fry in a soup pot with some butter or olive oil until softened.
- Peel and cut up the rest of your potatoes and veggies into roughly equal chunks of about 2 cm. Then add to the pot and cook for a couple of minutes before adding some finely chopped garlic.
- Add your bay leaf and chicken or vegetable stock to the pot, then bring to a boil and leave to simmer for 20 minutes.
- Remove the bay leaf after 20 minutes of cooking time and blitz the soup till smooth with either a stick blender or a regular blender.
- Add a good dash or 100 ml of cream, although plain cream cheese, yoghurt, or sour cream, also work quite well.
- Season to taste with some salt and pepper, and serve with a nice thick slice of homemade bread slathered with butter.