RECIPE OVERVIEW
To add a festive twist to this recipe, serve the soup with sliced roasted chestnuts on top.
Ingredients Add to Shopping List
Serves: 4 people
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-
1 pinch Black Pepper
-
1 knob Butter
-
2 - Carrots
cut into 1cm dice -
2 sticks Celery
cut into 1cm dice -
50 g Chestnuts
roasted, sliced (optional) -
1 clove Garlic
chopped -
1 - Leek
cut into 1cm dice -
150 ml Low Fat Milk
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1 tbsp Olive Oil
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1 - Onion
cut into 1cm dice -
1 large Potato
cut into 1cm dice -
1 pinch Salt
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1 tbsp SuperValu Fresh Parsley
and/or thyme, chopped, plus extra to garnish -
1 small Turnip
cut into 1cm dice -
700 ml Vegetable Stock
Method
1. Heat the oil and butter together in a large saucepan set over a low heat. Sauté all the vegetables in the pan for 10 to 15 minutes, stirring occasionally. Add the garlic and herbs and cook for 1 minute more, then add the vegetable stock. Bring the soup to the boil, then reduce the heat and simmer for about 40 minutes, until the vegetables are completely soft. Stir in the milk, then taste it to see if the soup needs any salt or pepper. You can eat the soup as it is or you can liquidise it to make it smooth.
2. To serve, ladle the soup into bowls, garnish with some chopped fresh herbs and top with the sliced chestnuts, if using.
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