There are six vegetables in this little mix and it really does taste very nice. Doesn't look anything special, but it's worth all the peeling and prep. If I'd had any peppers I would have added them and called it a winter-veg!
Ingredients:
- 6 Potatoes (cubed)
- 3 Sweet Potatoes (cubed)
- 2 Red Onions (finely chopped)
- 2 Leeks (sliced)
- 2 Parsnips (cubed)
- 3 Carrots (sliced)
- 2 Stock Cubes
While you're preparing the veg, have a kettle of water coming to the boil for the stock. Place your sliced leeks and finely chopped onions into a large pan with three tablespoons of butter or oil and cook on a low heat for 2 or 3 minutes, stirring regularly until softened but not browned. Then add all the other veg and cook for a further 5 minutes.
Pour your boiling water from the kettle into a measuring jug containing the 2 stock-cubes. One and a three-quarter pints will be enough. Stir to dissolve the cubes and then pour it all into the pan. Bring the pan to boil then reduce to allow the soup to simmer for 15/20 minutes or until all the vegetables are tender. Stir occasionally and make sure it's simmering and not boiling!
Note: Personally, I prefer to cook carrots on their own and for a little longer than the rest of the veg. They seem to take longer to cook than everything else.
When ready, transfer the contents of the pan to a blending machine and blend to purée the soup. I actually used a hand-blender in the pan itself. If you choose this method, just be careful not to scald yourself!
Season to taste with salt and pepper.
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