Country Harvest Root Vegetable Soup

50 min5–6 as a main

A creamy root vegetable soup made with water and curry powder, naturally thickened by starch and finished with cream.

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prepPeel and cut potato into 2.5 cm / 1" cubes
prepPeel and cut sweet potato into 2.5 cm / 1" cubes
prepPeel and cut carrots into 1.5 cm / 0.5" pieces
prepPeel and cut parsnip into 1.5 cm / 0.5" pieces
prepPeel and cut celeriac into 1.5 cm / 0.5" pieces
30 ml extra virgin olive oil	Sauté onion & garlic, 2 min	Add root veg, thyme & curry, cook 3 min	Add water, salt & pepper, simmer 15 min	Stir in cream, simmer 1 min	Blitz until smooth
15 g unsalted butter
1 onion, chopped into large dice
3 garlic cloves, chopped
1 large potato (~300 g), peeled, cut into 2.5 cm cubes
1 medium sweet potato (350 g), peeled, cut into 2.5 cm cubes
2 medium carrots, peeled, cut into 1.5 cm pieces
1 small/medium parsnip (150 g), peeled, cut into 1.5 cm pieces
1 small celeriac (600 g), peeled, cut into 1.5 cm pieces
1 tsp dried thyme leaves
1 tbsp curry powder
1.5 litre water
2 tsp cooking salt or kosher salt
1/2 tsp black pepper
120 ml thickened cream, plus extra for garnish

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