Some Chunky Bread for Dipping
Ingredients
- 1 large potato
- 2 large carrots
- 1 white onion
- 4 cloves of garlic
- 1 small swede
- 2 large parsnips
- 1 stick celery
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 1/4 tsp chilli flakes
- 1 litre of veg stock
- 1 big handful of kale, roughly chopped
- olive oil, salt & pepper
Preparation
Roughly chop half the potato, the whole onion, celery & garlic
Heat a pan & then add oil, start to sauté the onions until starting to brown about 5 mins & then add celery & garlic & cook for another 5 mins stirring often
Add in chopped potato & cook for another 2 mins & then add 1/4 of the stock
Boil until everything is soft & then blend until silky smooth
Cut the carrot, parsnip & swede into even chunks & in the same pan (with out the blended soup) start to sauté them along with the herbs in some olive oil
Add in the thick soup blend along with the rest of the stock, bring to a boil & reduce heat to simmer
Clamp lid on & leave for 25-30 mins
Stir in the kale for the last 5 mins, season & serve with chunky bread
