Root Vegetable Soup

Serves 4


  • 1 Medium White Potato
  • 1 Sweet Potato
  • 1 Apple (brand of your choice, I like to use a sour apple like granny smith)
  • 1 Parsnip
  • 1 Small Swede or Half of a Large Swede
  • 2 Carrots
  • 2 Garlic Cloves
  • 1 large or 2 Small Red or Yellow Onions
  • 600ML Chicken or Vegetable Stock
  • Chilli Flakes (optional)

Preparation Time – 15 Minutes

Cooking Time – 25 Minutes

30 ‘Til 30 Recipe 14

As you can probably tell, I love soup. It is just my favourite way to use up a lot of leftovers, especially when it comes to vegetables. This soup recipe came from me needig to use up the leftovers from my roasted root vegetable bake. Roasting the vegetables before making the soup is not a must and I would not have roasted the vegetables for this soup if I had not already done so for a previous recipe.

This soup has a rather sweet taste, which is why I like to add some chilli flakes to add a little spice to the sweetness.

Add all of your vegetables and stock to a pot or a soup maker and cook until soft, then blend until smooth.

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