Allotment Soup

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Today was Pudsey Show and I’ve just thrown some of our show produce into a quick soup. I’m not a huge soup lover but I’m liking this… well it does include prize winning celery and parsnips and had prize winning bread on the side!

Ingredients

4 medium beetroot

1 large potato

1 large parsnip or two smaller ones

1 large carrot (found this in the fridge)

2 sticks of celery

Rape seed oil

1 large red onion

2 garlic cloves

1 small/medium red chilli, de-seeded 

900ml vegetable stock

Pinch of ground ginger

Salt and pepper to taste

Method

Peel and roughly chop the beetroot, potato, parsnip, carrot and celery.  Put to one side.

Roughly chop the onion, chilli and garlic. 

Put the oil in a sauté pan and heat. Add the onion, garlic and chilli and cook on a high heat under the onions turn translucent. At least five minutes.

Add the chopped vegetables and stir occasionally. I stirred them on and off for ten minutes. 

  Add the vegetable stock and bring to a simmer. Simmer for around 30-40 minutes. 

Sprinkle on a pinch of ground ginger.

Add more boiling water if needed.

Blitz with a hand held blitzer stick or put in a liquidiser. If using a liquidiser make sure the lid is on properly as hot liquid can burn!

Add salt and pepper to taste.

The end result!   How do you eat yours? Mr C is all about the bowl and I love mine in a mug!


Enjoy!

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