About this recipe:A super-delicious vegetable soup, which is packed full of vitamins and nutrients. Feel free to substitute in any vegetables you have at hand. Enjoy with fresh crusty bread.
30g butter or ghee
1 tablespoon oil
1 large leek, cleaned and thinly sliced
3-4 slices fresh ginger root (optional)
1 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1/4 pumpkin, seeded, peeled and chopped
2 parsnips, peeled and chopped
500-750ml chicken or vegetable stock
2-3 bay leaves (optional)
1 tablespoon dried mixed herbs
1 tablespoon paprika
salt and pepper to taste
chopped chives or spring onions, for garnish (optional)
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Method Prep:25min › Cook:30min › Ready in:55min
Heat butter and oil in pot. Saute leek and ginger until softened, about 5 minutes. Add the other vegetables, bay leaves and stock. Bring to the boil, then simmer, covered for about 25 minutes or until vegetables are fork-tender.
Remove from heat. Take out bay leaves and puree the soup with a hand blender. Return to the heat, add mixed herbs, paprika, salt and pepper. Season to taste. Sprinkle over chives, if using.