Root Soup

(Vegan and G/F)
Serves: 4

A great soup to put together when you’re hungry and in need of some comfort.



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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