Our Creamy Vegetable Soup makes the best of fresh winter vegetables while they’re still in season. Why not sneak in some soup before the weather warms up?
Serves: Four
Time: 60 minutes
Ingredients
- 6 medium carrots, chopped
- 1 parsnip, chopped
- 1 large potato, chopped
- 1 leek, trimmed and sliced
- 1 medium onion, chopped
- 1 apple, peeled and chopped
- 2 cloves of garlic, crushed
- 2 tablespoons olive oil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sage
- 1/4 teaspoon cayenne pepper or hot paprika
- 2 litres water
Method
Mix the vegetables and apple in a large pot with the garlic, olive oil, herbs and spices. Cook over medium heat for about 10 minutes, stirring occasionally, or until the ingredients start to soften. Pour in the water and bring to the boil, then reduce to a simmer for 30 minutes or until the vegetables are soft. Blend until smooth. Serve with crusty bread.
