Autumn Vegetable Soup

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A very simple soup but so satisfying and healthy!

I liquidise the soup just to stop fussy children picking bits out but this is a very pretty soup and looks lovely as it is without the stick blender getting to it!

Serves 10.

Ingredients

Splash of olive oil

1 large onion, diced

2 cloves garlic, roughly chopped

400g carrots, peeled and roughly chopped

400g potatoes, peeled and roughly chopped

300g parsnips, peeled and roughly chopped

500g beetroot, peeled and roughly chopped

a large sprig of parsley

2.2 litres chicken or vegetable stock

salt and pepper

parsley to garnish

Method

In a large pan, heat the oil over a medium heat, add the onions and cook for 5 minutes until soft.

Add the garlic, carrot, potatoes, parsnip and beetroot and stir through.

Cover with the lid and allow to steam for 10 minutes.

Pour in the stock and bring up to the boil.

Simmer, covered, for 30 minutes until the veggies are soft.

Allow to cool a little and then blend with a stick blender.

Return to the heat and bring back to a simmer, season well.

Serve with a little parsley sprinkled over the top.

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23 thoughts on “Autumn Vegetable Soup”

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