Root vegetable soup


Really hearty and easy to make while being sweet and substantial too. This soup tastes like a warm belly hug!

Preparation time: 10 minutes

Cooking time: 15 minutes

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Serves: 6 people

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  1. Heat the oil in a family-sized pot set on a high heat. Add the carrots, onion, celeriac, salt and pepper and cook on a high heat, stirring regularly, for a couple of minutes. Add the leeks, parsnips, potatoes, garlic, thyme, bay leaves and cook for another few minutes, stirring regularly to prevent anything from sticking to the bottom of the pot.
  2. Remove the tough stems in the centre of the kale and roughly chop the leaves into bite-sized pieces. Add the kale to the pot along with the stock and lemon juice. Bring to the boil, then turn the heat down, cover with a lid and simmer for 5 to 10 minutes, until the vegetables are soft.
  3. Remove the pot from the heat, add the parsley and blend until smooth using a stick blender. If the soup seems a little thick, add a drop of water to reach the desired consistency. Taste and season with more salt and pepper if needed.

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