Winter Vegetable Soup

serves 6

Ingredients

3 medium carrots
2 medium parsnips
300g celeriac (approx ½ of one whole celeriac root)
300g swede (approx ½ of one medium swede)
2 leeks
1½ litres vegetable stock
A small bunch of fresh parsley

Method

1. Peel and chop all the root vegetables into small, roughly even sized chunks, then place into a large saucepan.
2. Wash and cut the leeks into slices approx 1½ cm wide, then add to the saucepan.
3. Cut the stems off the parsley and add them to the saucepan. Coarsely chop the rest of the parsley and put to one side for adding to the soup at the end.
4. Add the vegetable stock to the saucepan, then cover and simmer until the veg is tender (approximately 25 minutes).
5. Use a hand blender to blend the soup until smooth.
6. Stir in the chopped parsley and check the seasoning.
7. Serve.

* Suitable for freezing.