Monday, 9 November 2015

MADE: Sweet Potato, Parsnip and Carrot Soup

This time of year I live off soup. It's so versatile, it's filling and it's really bloody good for you (in most cases!). You can throw anything in with a bit of stock and, nine times out of ten, come out with something delicious - or at least edible.

Some of my favourite soups, other than a traditional vegetable and my go-to seasonal pumpkin/squash are some past recipes - Courgette and Tomato, Moroccan Chickpea and a hearty Leek and Potato. I recently made an amazing lentil and chorizo soup too, but silly me forgot to snap it!

This sweet potato, parsnip and carrot soup is really good for a filling lunchtime dish or an evening meal and it's so simple to make.

To make around 5 servings:
1 onion, red or white, diced
1 tbsp extra virgin olive oil
4 carrots, peeled and sliced
4 parsnips, peeled and sliced
2 medium sweet potatoes, peeled and chopped into cubes
1 organic vegetable stock cube
1 pint of hot water
A handful of fresh parsley - or dried mixed herbs if you haven't got fresh
Sea salt and cracked black pepper, to season

1. Grab a large saucepan or soup pan and heat some EV olive oil on a low heat. Add your diced onion to the pan and stir. Allow the onion to soften for around five minutes.

2. Add the chopped carrots and parsnips and mix in with the onion for a minute or so. Add the stock cube to the hot water and mix well until the cube is dissolved.

3. Add the stock to the saucepan and allow to simmer for 15-20 minutes. At this point, add the cubed sweet potato.

4. Add the fresh herbs and seasoning. Leave the lid on for 10-15 minutes and allow to simmer.

Serve up with some fresh bread or dish up into tupperware pots to eat throughout the week. It only needs a couple of minutes of reheating in a saucepan or in the microwave.


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