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Winter root soup recipe



Winter root soup recipe from thatbags

egg free gluten free nut free can make in advance ok to freeze low fat
Category Soup recipes
Serves4
Prep time15 mins
Cook time20–30 mins

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
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Ingredients

30 fl oz (pint and a half) or 4 cups stock (I used home-made chicken stock)
1 onion
2 medium carrots
3 small parsnips
1 fresh beetroot
generous sprinkle of ground coriander seed
generous sprinkle of freshly ground black pepper
2 bay leaves
salt

Handy Hint

I find beetroot takes the longest to cook.

Method

1. Peel and chop the vegetables and put in a pan with the stock.
2. Add the coriander, pepper, bay leaves and salt. Cook until the beetroot is soft.
3. Allow to cool a little, remove the bay leaves, then liquidise (and strain through a sieve if you like; I did because I like smooth soups).
4. Heat through again and serve, with a dash of cream if you like.

gransnetter Reviews

From: thatbags on Tue 17-Dec-13 14:27:02 Overall rating: 0.0
Root vegetables are cheap and plentiful in winter. Make the most of them for a slightly sweet yet peppery, substantial and warming soup. You can make a vegetarian version by using a veggie stock, and a milk free version by leaving out the cream when serving. Variations: add some lemon juice or cider vinegar, or some grated orange zest. Could also add chili and turmeric. Easy to experiment with this soup.