Vegetable Soup
The vegetables you use can be whatever is cheapest or on hand, these are only recommendations.
- 2 carrots, sliced
- ½ celery root, sliced
- 1 leek, sliced
- Fresh parsley
- 100g cauliflower florets
- 50g corn
- Salt & pepper
- Optional onion
Bring 2l of water to boil. Once boiling, lower the heat and add the carrots, celery root and leek along with the cauliflower and corn. Optionally add an onion for more flavour. Add salt and pepper to taste and cook on a medium heat for about 40 minutes.
If you prefer a chunkier soup, or want to increase the nutritional value, blitz the soup until it is smooth with a handheld blender. If you prefer a thinner soup you can either leave the veg in to eat, or remove it with a slotted spoon.
Garnish with parsley at the end.