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Chunky Root Vegetable Soup
Serves 4
Easy
Prep:
Cook:
A rich, smoky & warming broth with chunky vegetables; perfect for a bit of comfort on a rainy day!
Skip to 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 1
Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.step 2
Heat up the oil in a deep pan and fry off the onionstep 3
Add a knob of butter and allow the onion to brown before adding the garlicstep 4
Add the carrots, potatoes & parsnips and mix wellstep 5
Season with salt, pepper & a very light sprinkle of smoked paprikastep 6
Cover the pan with a lid and leave to cook for a couple of minutesstep 7
Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutesstep 8
Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stockstep 9
Leave 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 & pepperstep 10
Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness
