There is nothing more satisfying for the soul than a hearty vegetable soup full of nutritious winter produce. I make big batches of this and freeze it in portions – its a great way to ensure kids get their five-a-day too.
- slug of olive oil
- 25g butter
- 2 leeks, cleaned and chopped
- 2 medium onions, finely chopped
- 2 sticks of celery, chopped
- 2 turnips, chopped
- 3 parsnips, chopped
- 3 carrots, chopped
- 1 floury white potato, chopped
- 1 tsp Italian seasoning
- 1 litre of vegetable stock
- black pepper and rock salt to taste
- Place the olive oil and butter in a sauté or frying pan and heat slowly on the hotplate until the butter has melted.
- Add the leeks and onions and fry gently on the simmer plate for five minutes. Add the celery and continue to sweat gently.
- Add the turnips, parsnips and carrots and continue to fry gently.
- Next add the potatoes. Sprinkle with the herbs and pour on the vegetable stock.
- Season to taste. Bring to the boil.
- Place covered pan in the bottom oven and cook at around 100ºC for a minimum of two hours.
- Once the soup is cooked through, blitz with a blender until smooth. If you prefer your soup with texture leave out this step.
- Serve with crusty bread, though you won’t need much as the soup is filling on its own. Enjoy!