Autumnal Root Vegetable Soup

Autumnal Root Vegetable Soup

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A deliciously comforting combination of fresh root vegetables and herbs that’s sure to be a winner as the days grow cooler.

  • Recipe serves4
  • Preparation Time20 min
  • Cooking Time20 min

Ingredients

  • 2 Knorr Vegetable Stock Cubes
  • 1.2 litres water
  • 400g prepared pumpkin or butternut squash, cut into small cubes
  • 300g parsnips, chopped
  • 150g carrots, sliced
  • 300g potatoes, chopped
  • 1 large leek, sliced
  • 1 onion, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper

Method

  • Put the Knorr Vegetable Stock Cubes into a very large saucepan with the water and bring to the boil.
  • Add all the vegetables and herbs. Simmer, partially covered, for 20-25 minutes until the vegetables are tender.
  • Check the seasoning, adding a little salt and black pepper to taste.
  • Serve.
  • Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a vegan diet. However, we encourage you to check the back-of-pack ingredients you use, as recipes may change and we cannot guarantee that your ingredients are suited for a vegan diet.
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