To be honest I wasn’t very excited at the idea of making this soup. But I had most of the ingredients in my fridge, and it was the end of the month, so I decided to give it a go. And… actually… I was really pleasantly surprised. Its so warm and comforting and the bright yellow colour made me feel like it was a bowl of sunshine. ( Thats what happens to you when you don’t see enough of it! : ) )
Anyways give this a go and see if you agree!
The Recipe: Avoca‘s Root Vegetable Soup
1 onion, peeled and chopped
2 potatoes, peeled and chopped
4 carrots, peeled and chopped
2 celery stalks, chopped
2 leeks, washed and chopped
1 parsnip, peeled and chopped
1 litre vegetable stock
4 teaspoons double cream or créme fraíche (optional – I didn’t bother))
1 tablespoon chopped parsley
Cook the onion in the butter for 10 minutes without colouring. Add the potato, carrot, celery and leek, and sauté gently for 5 minutes. Add the parsnip and continue cooking for a further 5 minutes, seasoning with salt and pepper.
Add the stock, bring to the boil and simmer for 20 minutes or until the vegetables are soft. Allow to cool slightly and purée in a blender.
Reheat, check seasoning as you go, and serve with the cream and parsley.