Mixed root vegetable soup
|3 Tbs||pnp finest extra-virgin olive oil|
|1||onion — chopped|
|3||garlic — cloves, crushed|
|2||leeks — washed and sliced|
|2||carrots — large, peeled and sliced|
|1||celeriac — peeled, chopped|
|4||turnips — peeled and diced|
|2||potatoes — peeled and diced|
|1||sweet potatoes — peeled and cubed|
|6 cup||stock — vegetable or chicken|
|5 cm||fresh ginger — peeled and sliced|
|2 sprig||fresh thyme|
|3 sprig||fresh parsley|
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.