In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Root Vegetable Soup
Hello everyone,
I am thrilled as its homemade soup week, and for me this means its time to share with you all a Jules classic! The recipe is Root Vegetable Soup. A delightful comfort soup made from root vegetables and topped with baby asparagus quickly sautéd in butter, a splash of lemon juice and cider vinegar.
Enjoy!
Jules x
Serves 6 | Preparation time: 10 minutes | Cooking time: 40 minutes | Stove top cooking
INGREDIENTS
Soup
- 60g butter
- 1 large red onion – outer skin removed, chopped
- 1 good sized turnip – peeled, chopped
- 2 medium parsnips – peeled, chopped
- 2 medium carrots – peeled, chopped
- 2 small sweet potatoes – peeled, chopped
- 1 litre vegetable stock – or water
- Freshly ground black pepper – to taste
- Sea salt – to taste
Piquant Asparagus Topping
- 150g cooked baby asparagus – trimmed, cut into bite size pieces
- Knob of butter
- Splash of cider vinegar
Garnish
- Swirl of low fat crème fraîche
- Chunks of fresh rye sour dough bread
INSTRUCTIONS
1.Prepare vegetables
Wash, peel and chop all vegetables as instructed for the soup.
2. Make soup
Melt butter in large, deep saucepan.
Add diced onion and soften.
Add all remaining ingredients, lastly the stock and bring slowly to the boil.
Reduce heat and simmer for 40 minutes.
Blend to a thick puree in a food processor.
3. Serve
Best enjoyed hot with a heavy swirl of crème fraîche on top and chopped baby asparagus cooked in butter, lemon juice and splash of cider vinegar.
Delicious when accompanied with hunks of freshly baked rye sour dough bread.
JULES TIPS:
This soup comes up very thick, which I enjoy, however, if too thick, thin the consistency with more stock or water.
