Root vegetable & ginger soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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
- STEP 1Fry chopped onion and grated ginger in olive oil for 5 minutes until soft.
- STEP 2Add vegetable stock, bring to the boil, then simmer for 30 mins until veg is tender.
- STEP 3Add 50 ml milk and season well.
- STEP 4Blend the soup and serve with black pepper and lots of crusty bread.
