On the subject of soup

Is it just me who hates vegetables? I can eat raw carrots like a champion, and green beans hold no fear for me. But broccoli is just a bit watery and leek is better avoided like the plague. Not to worry though, I won’t be getting scurvy any time soon! (I drink too many smoothies for that.. sshhh)

Here is my super-duper recipe for a soup that will sort out all of your vegetables for the day, leaving you free to enjoy a vegetable-free dinner. Or not, as the case may be.

You will require:

Carrots
Parsnips
Sweet Potatoes
Potatoes
Onion (ONE. NO MORE. IS OK WE BLEND NASTY ONION)
1 Vegetable Stock Cube
Some water

Now, the precise ratio is less important than this: you need probably a 1:1 ratio of parsnips to sweet potatoes, a 2:1 ratio of parsnips to potatoes, and a 2:1 ratio of carrot to parsnip. This ratio is useful because it helps maintain that perfect orange colour which we all know and love. Carrots and sweet potatoes are orange, so it’s fine.

Then, once you’ve peeled/diced your veggie-tables, place in a pot with the stock cube and enough water to cover it. Boil for approximately 45 minutes/however long you can be bothered.

Blend.

Serve with crusty bread and a massive cup of tea.

 

This soup will fill you with so many vitamins you won’t be able to see straight. And it’s got … er, fibre. And… minerals? Carbohydrates from the bread…? er… yeah… something… it’s good for you… maybe

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