Mixed root vegetable soup

Recipe from: 14 May 2013
vegetarian soup recipe

Ingredients 15
Servings 6
Time 00:15

Ingredients

  • 3
    Tbs
    PnP Finest extra-virgin olive oil
  • 1
    onion - chopped
  • 3
    garlic cloves - crushed
  • 2
    leeks - washed and sliced
  • 2
    large carrots - peeled and sliced
  • 1
    celeriac - peeled and chopped
  • 4
    turnips - peeled and diced
  • 2
    potatoes - peeled and diced
  • 1
    sweet potato - peeled and diced
  • 6
    cup
    chicken or vegetable stock
  • 5
    cm
    knob ginger - peeled and sliced
  • 2
    sprig
    thyme
  • 3
    sprig
    parsley
  • 1
    PnP bay leaf
  • 10
    peppercorns
 

Method

00:35
 
Heat the oil over medium heat and sauté the onion, garlic and leeks until tender.

Add carrots, celeriac, turnips, potatoes and sweet potato, and fry for a few minutes.

Add the stock, ginger, bouquet garni and peppercorns and let it simmer for about 30 minutes or until cooked through.

Blend the soup until smooth and adjust seasoning to taste.

Serve with hot buttered toast or top it with root vegetable crisps.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



 

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