Root Vegetable Soup
A delightful comfort soup made from root vegetables and topped with baby asparagus quickly sautéed in butter, a splash of lemon juice and cider vinegar.
6
10 minutes
40 minutes
Stove top cooking
Ingredients
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60g butter
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1 large red onion- skin removed, chopped
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1 good sized turnip- peeled, chopped
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2 medium parsnip- peeled, top and tailed, chopped
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2 large carrots- peeled, top and tailed, chopped
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2 small sweet potatoes- peeled, chopped
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1 litre vegetable stock or water- using 1 organic stock cube
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Sea salt- to taste
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Plenty of freshly ground black pepper
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Piquant Asparagus Topping
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150g cooked baby asparagus- trimmed, cut into bite size pieces
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Knob of butter
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Splash lemon juice
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Splash cider vinegar
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Garnish
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Swirl of low fat crème fraîche
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Chunks of rye sour dough bread
Instructions
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Prepare vegetables:
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01 Wash, peel and chop all vegetables as instructed for the soup.
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Make soup:
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02 Melt butter in large, deep saucepan. Add diced onion and soften. Add all remaining ingredients, lastly the stock and bring slowly to the boil. Reduce heat and simmer for 40 minutes. Blend to a thick puree in a food processor.
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Serve:
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03 Best enjoyed hot with a heavy swirl of crème fraîche on top and chopped baby asparagus cooked in butter, lemon juice and splash of cider vinegar. Delicious when accompanied with hunks of freshly baked rye sour dough bread.
Notes
This soup comes up very thick, which I enjoy, however, if too thick, thin the consistency with more stock or water.
