Root Soup

Root vegetables are plentiful at the moment. We had 'chips' of roasted carrot, parsnip and beetroot last night with pork burgers. Yesterday I defrosted some home-made chicken stock and made some root soup. Here's the recipe I used:

Ingredients

• Approx. 30 fl.oz. (one and a half British pints), or 4 cups of stock
• 1 large onion
• 2 medium carrots
• 3 small parsnips
• 1 fresh beetroot
• a generous sprinkle over the entire surface of ground coriander seed
• a generous sprinkle of freshly ground black pepper
• 2 bay leaves

Peel and chop the vegetables and place in a pan with the stock. Sprinkle over the ground coriander seed and the pepper to taste and add sufficient salt.

The onions float at this stage

Cook it.

Getting steamy and now the carrots are floating

Whizz it all in a blender, strain through a sieve, and eat – with a swirl of cream if you like. I did like.

The soup has a sweetness and a pepperiness that make it just right for a cold winter day. I shall make this again and experiment with a little lemon juice, or some orange zest, some cider vinegar, or maybe even with some pickled beetroot!