There is something about winter and having a warm steaming bowl of soup that is so appealing and so delightfully comforting. Soup is my go to winter dish as it is perfect to make in bulk, freeze what you don’t eat straight away and then you have a delicious easy to prepare evening meal throughout the week. I personally think that soup is always better homemade as you know whats going into it, so much of the shop bought soups are full of rubbish including sugar!! This is crazy to me, why on earth does your veggie soup need sugar added to it?? This is one of life’s mysteries I will never understand.
Soups are easy to make and take far less time than you think! So ditch the shop bought soups this winter, raid your fridge and make your own! This soup is so versatile so although I have used parsnips and carrots in this you can use any combination of root veggies you like e.g. sweet potato, squash, turnip just go for your favourite or whatever you have hanging around in the back of the fridge!
Ingredients: Serves 6
- 3 Medium Potatoes
- 7 Large Carrots
- 7 Large Parsnips
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Vegetable Stock Powder
- Salt and Pepper
- Cut the veggies into small chunks – the smaller the chunks the quicker it will cook!
- Place all your cut veggies into a large saucepan and then pour over boiling water from your kettle – just enough to cover the veggies.
- Simmer on a medium heat for around 15 mins until the veggies are really soft and tender.
- Once the veggies are cooked add in your spices and seasonings and using a stick blender blend the soup until it is smooth and creamy.
- Return to your pan and heat through for a couple of mins until it is pipping hot and serve with some crusty buttery bread for dipping.