- 5 carrots, chopped
- 4 parsnips, chopped
- 1/2 Butternut, chopped
- Fry Light
- 1 onion, diced
- 8 sticks of celery, diced
- 1 swede, diced
- 1 garlic clove, chopped (I didn’t use any, cause I’m not a garlic person)
- 2 bay leaves
- 2 vegetable stock cubes
- 3 pints boiling water
- 1 tsp dried ginger
- 1 tsp chilli powder
- freshly ground black pepper, to taste
- Preheat the oven to 200°C/Gas 6. Peel and chop the carrots and parsnips (and butternut). Place them in an oven-proof dish, Spray with Fry Light and place in the oven for around 30 minutes.
- Wash and dice the onion and celery, then place them in a large pan sprayed with Fry Light.
- Whilst the celery and onions are sweating down, bring a kettle to the boil and dice the swede.
- Add the diced swede to the pan and mix well with the existing ingredients.
- Remove the carrots and parsnips from the oven and add to the pan along with the bay leaves.
- Make up the vegetable stock with 3 pints of boiling water and pour into the pan to cover the contents, also add the dried ginger, chilli powder and black pepper. Bring to the boil and leave to simmer for 45 minutes to an hour or until all the contents are soft.
- Remove the pan from the heat and allow to cool a little before removing the bay leaves.
- Transfer the contents into a blender or use a hand blender in the pan. I only part blended because I like chunky soups, rather than smooth soups.
- Add more chilli/ginger/black pepper, to taste.
- Add more water if necessary to thin the consistency to your liking – you may need to add another stock cube if you add quite a lot of water.