Parsnip and sweet potato soup recipe - Perfect winter warmer

There is nothing better on a cold winter's day than a simple root vegetable soup served with freshly warm crusty bread. Well, it is not bad at least!

This recipe is predominately parsnip, but the accompanying vegetables are interchangeable, so go with what ever you have available.

Serves: 4

Ingredients

5 medium parsnips
2 medium sweet potatoes
1 large carrot
1 medium onion
2 cloves of garlic
3 sprigs of fresh thyme
1 tsp of dried basil
1 tsp of dried parsley
300ml chicken stock
300ml vegetable stock
200ml milk
splash of double cream


Method

1. Chop the root vegetables and boil for 20 minutes in lightly salted water
   
2. Sauté the chopped onion and garlic in a knob of butter for 5 minutes, until soft.
   
3. Add the stock and herbs to the onion and garlic and simmer gently until the root vegetables are ready to strain.
   
4. Add the cooked root vegetables into the onion stock mixtures and blend to a puree using a blender, or a hand blender if you have one.
   
5. Add the milk and cream, mix well and add salt according to taste. Depending on the quality of your stock the soup may need a kick from salt and/or black pepper.
   

Serve with warm bread.