More delicious soups to try! I know potatoes aren’t strictly speaking a root vegetable, but they grow underground so I’m pretending they are a root today!
CREAMY POTATO SOUP
4 cupfuls of milk
1 tablespoon minced or finely grated onion
salt and pepper
3 tablespoons butter
2 tablespoons flour
1. Peel and boil potatoes until cooked and press them through a sieve while still hot.
2. Heat milk with onion and add salt and pepper.
3. Cream butter and flour together and add to the milk to thicken. Stir well.
4. Add sieved potatoes, stir well then strain.
5. Sprinkle with sprigs of parsley and serve immediately.
A colourful vegetable soup recipe with a little zest!
a couple of small – medium onions
a little butter
water or stock
1. Prepare carrots and onions and chop into small pieces.
2. Melt butter in a large saucepan and gently cook carrots and onions in butter until they start to soften. Don’t let them burn!
3. Add stock / water and seasoning and bring to the boil. Simmer until vegetables are completely cooked. Leave to cool a little.
4. Use a blender or sieve to puree the soup.
5. Add grated rind and juice of orange and re-heat gently for a few minutes.
1 onion, chopped
2 stalks of celery, chopped
1-2 cloves of garlic, chopped or crushed
1 parsnip, peeled and grated
1-2 carrots, peeled and grated
6 small beetroot, peeled and grated
2½ pints (1¼ litres) of chicken or vegetable stock
A little cooking oil
A little water
1. Place onion, garlic and celery into a large pan with a little water and a light cooking oil. Cook until soft, stirring to prevent sticking or burning.
2. Add grated parsnip, carrots and beetroots to pan with chicken or vegetable stock, and bring to the boil.
3. Reduce heat and simmer for 30-40 minutes until vegetables are tender. Serve hot with crusty bread.
P.S. If you’re thinking about growing veggies this year, there’s an easy step-by-step guide to growing ten everyday vegetables over on the good life page.