Chunky Root Vegetable Soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 400g carrots
- 300g potatoes
- 100g parsnips
- Half a white onion (finely chopped)
- One clove garlic (peeled, crushed & finely chopped)
- 1 Litre vegetable stock - using 2 stock cubes
- A pinch Smoked Paprika
- Salt & Pepper
- Knob of butter
- 1 tablespoon Olive Oil
- 1 tablespoon Clear Honey
Method
- STEP 1Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
- STEP 2Heat up the oil in a deep pan and fry off the onion
- STEP 3Add a knob of butter and allow the onion to brown before adding the garlic
- STEP 4Add the carrots, potatoes & parsnips and mix well
- STEP 5Season with salt, pepper & a very light sprinkle of smoked paprika
- STEP 6Cover the pan with a lid and leave to cook for a couple of minutes
- STEP 7Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
- STEP 8Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
- STEP 9Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
- STEP 10Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness
