In January, Lifestyle will be bringing you a yummy range of wallet friendly and seasonal soups (not the tinned kind!), guaranteed to keep out the cold and fill you with goodness for the term ahead!
That’s right, back to Uni after the Christmas break. Don’t worry though, this root vegetable soup is crammed full of comfort to help you adjust back to the lack of heating and the absence of Mum’s cooking.
Delicious roasted.
Photo credit to ediblealchemyfoods.com
Serves 4. Freezable.
Ingredients:
2 tablespoons of olive oil
1 parsnip, diced
1 sweet potato, diced,
2 small carrots, diced
1 small red onion, diced
1 leek, sliced
2 sticks of celery, diced
500ml water
1 teaspoon ground cumin
Salt and pepper, to taste
Equipment:
Chopping board
Sharp knife
1 big pan
Kettle
Hand blender
What you do:
Wash all your veg – pay particular attention to the leek because they often have grit inside.
Chop up your veg so it’s all roughly the same size.
Fill the kettle and boil.
Heat up the olive oil in the pan and cook the veg for about 5 minutes until everything starts to smell good and begin to colour. Season to taste.
Pour 500ml of boiled water from the kettle into the pan – most kettles have measuring lines on them already. Cover and cook for 20 minutes.
Check the veg by prodding in your knife. Everything should be soft.
Time to get the hand blender involved. Remove the pan from the heat and liquidise everything in the pan, taking care not to burn yourself / splash it up the walls.
Put the pan back on the heat. Stir in the cumin and simmer until piping hot.
Tip: If you have more time, roast the root veg and onions in the oven first! You’ll still have to follow the recipe with the celery as that doesn’t roast well – but it makes for an even more delicious version of this soup.
By Kitty Howie, Lifestyle Editor
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