Roots Soup
Roots Soup

Ingredients

Method

  • 2 tbsp oil
  • 2 chopped onions
  • 800g root vegetables - your choice! - peeled and cut into chunks
  • 2 sliced garlic cloves
  • 2 veg stock cubes
  • Black pepper
  • Chopped parsley
  • Gently fry the onions in a little oil, until softened and golden. Add the veggie chunks and cook for 5 mins more, then stir in the garlic for the last minute. Crumble over the stock cubes, add a litre of water and bring to the boil. Cook covered for about 20 mins or until the veggies are very soft.
  • Blitz the soup with a hand blender and season liberally. Ladle into bowls, garnish with parsley, and serve with crusty bread.
30 mins
4 serving
This recipe pairs perfectly with the Bicknell FC 'Applecross' Pinot Noir 2018 from Yarra Valley, Australia.

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