Chunky Root Vegetable Soup
This warming soup makes a great lunch or after school tea. Roasting the vegetables first makes this soup utterly delicious. Makes approximately 4 servings Preparation time is approximately 10 minutes Cooking time is approximately 50 minutes Ingredients I medium swede, peeled and chopped 1 large carrot, diced I medium parsnip, diced 1 large white onion, diced 2 cloves of garlic, crushed 2 sprigs of rosemary 2 tablespoons of olive oil 1 litre hot vegetable stock (gluten free if necessary) 1 tin of Cannellini beans How to make your soup Set the oven to 200C. Peel the veg, cut into chunks and place on baking tray. Add the garlic and rosemary and drizzle with olive oil. Roast for 30-40 mins. Transfer the veg to a saucepan, add the stock and bring to the boil. Add the Cannellini beans and simmer for 10 mins. Season and serve. HINTS & TIPS Why not make a little bit extra so you have enough for a tasty lunch tomorrow? Other tinned beans (in brine not sauce) could be used - butter beans or kidney beans perhaps? Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
This warming soup makes a great lunch or after school tea. Roasting the vegetables first makes this soup utterly delicious.