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Spicy, warming and filling, this is the perfect winter soup. It also freezes very well if you want to make larger quantities.
Ingredients
Makes 0 servings
- Any root vegetables, in whatever quantities you want. (I use carrots, parnsips and potatoes). You can also use cauliflower.
- Beef stock cube or a good glug of liquid stock
- Chilli powder or cayenne pepper
- Salt and pepper
Preparation
1. Peel and chop the vegetables.
2. Put the stock and chilli powder in a pan of water and bring to the boil. You might also want to add salt to taste, depending on how much salt there is in the stock.
3. Place the prepared veggies in the water and boil until soft. It might be your instincts to only boil until they're al dente but you will need to liquidise these vegetable once cooked, so the softer the better.
4. Put the vegetables in the blender with a splash of the water and blend until smooth.
5. If the soup needs a little more seasoning, add it now and the blend again for a few moments.
6. Tuck in.
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