Recipe: Back to your roots soup

Hello, and a rather belated happy new year! Sorry it’s been quiet on the blog front for the past few weeks. January was a bit of a whirlwind of changes at work, getting to grips with driving lessons (yup, learning for the first time aged 29…!), and wedding venue hunting (James and I got engaged over Christmas, yay!). Throw Veganuary into the mix, and blogging fell by the wayside a bit. But I’m back and have some recipe plans in the pipeline…

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First off is this absurdly comforting root-filled soup, adapted from an Abel & Cole recipe. They call it ‘Putting down roots soup’, which I love (punny and heart-warming), but as I made a couple of changes, I thought I’d rename my version ‘Back to your roots’ soup. It harks back to those wholesome vegetarian soups my mum used to make when Cranks was our main point of reference. Intensely nostalgic, very warming, and incredibly simple! You can use whatever root veg you have handy – I used a large swede and one baking potato (plus half an apple, just for fun!) – but carrots, parsnips, celeriac and turnip will all work beautifully.

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Yields 4 portions; enjoy with warmed fresh bread and butter, and savour the sensation of your cockles being warmed.

Recipe: Back to your roots soup


Ingredients

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 4 large handfuls of root veg, peeled and diced
  • 1 litre of hot stock
  • 2 sprigs of thyme or rosemary, leaves removed and chopped, stalks discarded
  • Splash of cider vinegar
  • Sea salt and black pepper

Directions

    – Heat the olive oil in a large saucepan or casserole.
  • Add the onion and root veg, and a generous grind of pepper.
  • Cook, stirring frequently, until the veg takes on some colour and is quite soft – this might take at least 10-15 minutes. Add a splash of water if the veg starts to get stuck to the bottom of the pan.
  • Add the stock and bring to the boil. Stir in the herbs, and let it simmer for a few minutes.
  • Add the cider vinegar and stir through.
  • Season to taste with the salt and pepper, and serve.

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