If you are craving a savoury, creamy and comforting soup then this is the one for you. It's quick to put together and gets from the veg box to the table in 25 minutes.
Whilst it was bubbling away I was taken back to my childhood when my Nan and my Mum would cook the winter stews. The big pot of stew and the bread for dunking and the little pot of curry powder that we used to add as a seasoning. Lovely! Good memories.
Rocket and Roses Root Veggie & Thyme Soup
(Original recipe from the Rocket and Roses Vegan Kitchen)
1 tbsp sunflower oil
2 med onions, peeled and roughly chopped
1 garlic clove, peeled and grated
4 med white potatoes, peeled and roughly chopped
3 large carrots, peeled and roughly chopped
1 large parsnip, peeled and roughly chopped
1 med swede/rutabaga, peeled and roughly chopped
1 bayleaf
1 tsp dried thyme
3 1/2 pints/8 cups hot veggie stock
extra boiling water if needed
In a large soup pan heat the oil, toss in the onion and garlic and saute for 5 minutes until the onion has softened stirring frequently. Toss in the chopped veggies and stir to coat in the onion, garlic and oil mix.
Pour in the veggie stock, add the dried bayleaf and the thyme and stir very well. Leave to boil over a high heat. When boiling stir well and reduce the heat to a simmer and leave to cook for 20 minutes. The veggies will be soft when pressed. Remove the bayleaf.
Using a stick blender or blender, blitz the soup until it's smooth. Depending on your preference you may want to water it down a little. I didn't with this batch. Season with freshly cracked black pepper and stir well.
Enjoy!
