- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread.
Ingredient:
- 2 tbsp oil (any type)
- 2 onions, roughly chopped
- 800g/1lb 12oz root vegetables, any kind (see tip below), peeled and cut into roughly 2cm/¾in chunks
- 2 garlic cloves, thinly sliced
- 2 chicken or vegetable stock cubes
- ground black pepper
- freshly chopped parsley, to serve (optional)
