We’ve got lots of delicious soup recipes here on the website but they’re all silky smooth [bar this Mexican-style one and this lentil one]. Whilst we love a smooth soup [more bread dunking, right?] we thought it was time we made something a little more chunky.
Hearty root veggies are cooked until soft in a gently spiced tomato stock – one to leave to bubble away on the stove! We thoroughly recommend serving this with rye bread spread with butter but any bread to dunk in that tomato goodness will of course work just as well! The perfect way to warm up come lunchtime…
Winter Veg. SoupPrint This
- 1 tbsp extra virgin olive oil
- 1 large leek, thinly sliced
- 1 large/2 small carrots, scrubbed clean and thinly sliced
- 2 parsnips, scrubbed clean and thinly sliced
- 400g potatoes, cut into chunks
- 2 garlic cloves
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp dried rosemary
- 1 tin chopped tomatoes
- 1.3 litres vegetable stock
- TO SERVE
- Rye bread (or your favourite bread)
- Pumpkin seeds, toasted
- Fresh rosemary
- Pinch of black pepper
Begin by heating a large saucepan on a medium heat. Add the olive oil and sliced leek and cook for a few minutes until softened.
Next, add the garlic, sliced carrot and parsnip, and potato chunks. Cook for a few more minutes until the garlic is fragrant before adding the smoked paprika, ground coriander, and dried rosemary and cook until the oils of the spices are released (a couple more minutes). Then add the chopped tomatoes and vegetable stock.
Bring to the boil and then leave to simmer for 30 minutes, stirring occasionally before serving with buttered rye bread. If you’re packing for lunch leave to cool before storing in the fridge and reheating each morning and packing in a thermos. Garnish with toasted pumpkin seeds, fresh rosemary, and black pepper. Enjoy!