Root Vegetable & Ginger Soup
This hearty vegetable casserole soup is a comforting and nourishing dish that is just perfect for chilly days. Packed with a variety of vegetables and aromatic seasonings, this soup is a delightful blend of flavors and textures that will warm you up from the inside out. Creamy and wholesome, this soup is a satisfying meal that pairs beautifully with a side of crusty bread.
— Constant Cookbook
Ingredients
- 1 onion chopped
- Thumb sized piece of grated ginger
- 1 tbsp olive oil
- 1 kg pack frozen vegetable casserole mix (carrots, swede, parsnips, leeks, turnips etc)
- Few finely chopped rosemary springs
- 2 litres vegetable stock
- 50 ml milk
- Salt and pepper
Instructions
- Fry chopped onion and grated ginger in olive oil for 5 minutes until soft.
- Add vegetable stock, bring to the boil, then simmer for 30 mins until veg is tender.
- Add 50 ml milk and season well.
- Blend the soup and serve with black pepper and lots of crusty bread.
Yield
Serves 6
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