No image available
Member recipe

Root vegetable & ginger soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

Winter soup. Nourishing and counts as 2 of 5-a-day.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 onion chopped
  • Thumb sized piece of grated ginger
  • 1 tbsp olive oil
  • 1 kg pack frozen vegetable casserole mix (carrots, swede, parsnips, leeks, turnips etc)
  • Few finely chopped rosemary springs
  • 2 litres vegetable stock
  • 50 ml milk
  • Salt and pepper

Method

    1. Fry chopped onion and grated ginger in olive oil for 5 minutes until soft.
    2. Add vegetable stock, bring to the boil, then simmer for 30 mins until veg is tender.
    3. Add 50 ml milk and season well.
    4. Blend the soup and serve with black pepper and lots of crusty bread.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
imbrennan
10th May, 2012
You forgot to put the vegetables in before the stock!!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.