Root Soup
(Vegan and G/F)
Serves: 4
A great soup to put together when you’re hungry and in need of some comfort.
| Category: | Main meals & Salads |
Ingredients
For
4
Person(s)
Root Soup
| 1 tbsp Olive Oil |
| 2 leeks, shredded |
| 1 garlic clove, crushed |
| 4 - 6 parsnips, peeled and diced |
| 2 celery stalks, diced |
| 1 carrot, peeled and diced |
| 2 medium potatoes, peeled and diced |
| 1/2 caraway seeds |
| 1/2 tsp salt |
| 600 ml vegetable stock |
| Small bunch of fresh oregano, chopped |
| 2 tbsp soy yoghurt |
Root Soup Directions
Heat the oil in a large saucepan. Add the leek, garlic, parsnip, celery and carrot and stir over medium heat until softened.
Add the potatoes, caraway, salt and stock and bring to a boil. Simmer for 20-25 minutes until all of the vegetables are soft and cooked.
Remove some of the vegetables from the pan and using a stick blender, process the rest until thick and smooth. Return the reserved vegetables and bring back to a simmer.
Remove from the heat and stir in the oregano and yoghurt. Serve.
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