If you may be looking for a soup suitable for cooler days, how about this one! You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well.
2 tbsp oil
2 onions, roughly chopped
800g/1lb 12oz root vegetables, any kind (see tip below), peeled and cut into roughly 2cm/¾in chunks
2 garlic cloves, thinly sliced
2 chicken or vegetable stock cubes
ground black pepper
freshly chopped parsley, to serve (optional)
2. Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for a few seconds more.
3. Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan loosely with a lid and cook for about 20 minutes or until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others. Remove the pan from the heat.
4. Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper. Add a splash of just-boiled water if the soup is a little thick.
5. Ladle into bowls, top with freshly chopped parsley, if using.
Each serving provides 4g protein, 31.5g carbohydrates (of which 18g sugars), 7g fat (of which 1g saturates), 10g fibre and 1.4g salt.
You can use any hard, starchy root vegetables you like for this simple soup. Carrots, parsnips, sweet potatoes, squash, pumpkin, beetroot and celeriac all work well, and remember the smaller you chop the pieces, the faster they will cook.
You can also serve the soup with chunky pieces rather than blitzing if you prefer, or blitz half and mix with the rest of the veg.
This soup will freeze well for at least 4 months. Cool thoroughly, then decant into reusable zip-lock bags or lidded containers. Label and freeze.
If you don’t have a stick blender, allow the soup to cool for a few minutes then blend in a food processor or blender instead.
Celeriac Soup and Low Carb Focaccia Bread - see it here
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All the best Jan