The flavours of winter or root vegetables lend themselves wonderfully to soup recipes. Rich in vitamins and colours, they bring a touch of comfort and a splash of colour during the winter frosts. The rich flavour of this soup comes from the variety of vegetables. Root vegetables are excellent in soups, providing a very pleasant texture.
Ingredients 150g carrots
150g Jerusalem arthicokes
100g white of leek
850ml vegetable stock
salt, to taste
For the Carrots & Parsnip Chips 1/2 carrot
2 tbsp olive oil
Peel the carrots, parnips, Jerusalem arthicokes and celeriac, then cut them into cubes.
Wash the whites of leek and cut them into rounds. Wash the celery and cut it into two.
Place the vegetable stock, cubes of carrot, celeriac, parsnip and Jerusalem artichoke, the celery and leek into a stockpot. Add a little salt.
Cover and bring the the boil. Turn the heat down and cook for 25 minutes.
Meanwhile, make the carrot & parsnip chips. Preheat the oven to 200C. Using a vegetable peeler, peel the skins off the carrot & parsnip then peel the rests into thin strips. Place in a bowl & drizzle with olive oil. Mix until well coated.
Transfer to a baking dish in a single layer and baked for 10 minutes, until crisps.
Using a stick blender, blend the cooked vegetables with the broth until smooth and creamy.
Divide among bowls, topped with carrot & parsnip chips and serve immediately.