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Member recipe

Root vegetable & ginger soup

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Serves 6

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

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  • 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


    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.

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imbrennan's picture
10th May, 2012
You forgot to put the vegetables in before the stock!!!
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