Chunky Root Vegetable Soup

Name: Chunky Root Vegetable Soup
Yield: Serves 8
Ingredients: 2 parsnips; 2 carrots; 4 medium beetroots (3 if one’s a whopper); 2 pints/1.1 litres good chicken or vegetable stock; 2 pints/1.1 litres good chicken or vegetable stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 medium potatoes; 4 tbsp oil (I use sunflower); 4 tbsp oil (I use sunflower); 2 medium onions, skinned and sliced thinly; Chopped parsley, for garnish (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This soup is actually even nicer if made a day ahead and reheated.

Ingredients

4 medium beetroots (3 if one’s a whopper)
2 carrots
2 parsnips

Starter
Vegan
Soup
Gluten-free

Method

Peel the beetroots and slice them into thick short strips – about 1 inch/2.5 cm in size. Peel the carrots, parsnips and potatoes, and cut them in roughly the same sized pieces as the beetroot.

Heat