By Claire
Nutritional Info(100g)
- Oil
- Onions
- Root vegetables
- Garlic
- Vegetable stock
- Black pepper
- Parsley
Ingredients
- 2 tbsp oil (any type)
- 2 onions, roughly chopped
- 800g/1lb 12oz root vegetables, any kind (see tip below), peeled and cut into roughly 2cm/¾in chunks
- 2 garlic cloves, thinly sliced
- 2 chicken or vegetable stock cubes
- ground black pepper
- freshly chopped parsley, to serve (optional)
Method
-
Heat the oil in a large non-stick saucepan and gently fry the onions for 6–8 minutes, or until softened and beginning to brown, stirring regularly.
-
Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for a few seconds more.
-
Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan loosely with a lid and cook for about 20 minutes or until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others. Remove the pan from the heat.
-
Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper. Add a splash of just-boiled water if the soup is a little thick.
-
Ladle into bowls, top with freshly chopped parsley, if using, and serve with the bread.
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