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Trio of Root Vegetable Soup
- RECIPE MAKES: 4 portions
- COOK TIME: 45 minutes
Method
Step 1
Heat the oil in a large pan over a medium heat add the vegetables and cook for 10 mins until the vegetables are soft.
Step 2
Add the vegetable stock and bring to the boil.
Step 3
Simmer for 20 mins until the vegetables start to go soft, stirring occasionally.
Step 4
Using a blender or hand blender, pulse the mixture until smooth and add salt and pepper to taste.
Serving Suggestion:
Top a Mevalia Pizza Base with garlic/parsley butter, bake in the oven for 12-14 minutes at 200°C, cut into 4 triangles and serve with the soup.
Top Tip:
To add a bit of creaminess, why don't you add some ProZero to the blender when blending the soup!
Mini crackers are a food for special medical purposes and must be used under medical supervision.
Ingredients
- 1 tbsp Oil
- ½ Garlic clove, crushed
- 1 large Parsnip, peeled and diced
- 1 large Carrot, peeled and diced
- ½ Sweet potato, diced
- 1 Vegetable stock cube with 500ml boiling water
- Salt and pepper to taste (optional)
Table
