This week we’re eating… root vegetable soup
Those of you who have been reading Cardiff Mummy Says for a while will know how much I love soup. I eat it all year round, but it’s especially good at this time of year when it’s still so cold, wet and miserable. The soup is so warming and comforting amid all the cold and rain.
I’ve not made this root vegetable soup for absolutely ages but after seeing loads of carrots and parsnips half price at my local supermarket, I knew I could put them to good use.
The sweet potatoes in this recipe give this soup a rich and creamy flavour, while the chilli flakes and cumin give it a warming spicy kick. I never bother peeling the vegetables, as that’s where all the goodness is, just give them a wash and chop off the ends, and you’re good to go.
As with all my soups, I batch cook this in huge quantities so I can stock up the freezer with the extra portions. All the quantities are approximate – the great thing about soup is that you can vary it according to what you have to hand.
Here’s how to make it.
Ingredients – serves 8
4 tbs olive oil
2 parsnips, diced
2 medium sweet potatoes, diced
4 medium carrots, diced
2 medium red onions, diced
2 leeks, sliced
4 sticks celery, diced
1 litre vegetable stock
2 tsp ground cumin
2 tsp dried chilli flakes (or omit, if you have delicate taste buds!)
Salt and pepper to taste
- Heat the olive oil in a large saucepan.
- Add the all of the vegetables and cook gentle for 5-6 minutes, until they are starting to soften.
- Add the stock, bring to the boil, cover and simmer for 20-25 minutes, or until the vegetables are soft.
- Blend until smooth.
- Add the ground cumin and the chilli flakes and simmer for a minute or two.
- Season with salt and pepper to taste and serve.
You can see all of my recipes on the Food section of Cardiff Mummy Says. Don’t forget to follow Cardiff Mummy Says on Facebook, Twitter and Instagram.
For more soup recipes, see this post: 5 recipes for super-easy, super-healthy, super-tasty soups.
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