ROOT VEGETABLE SOUP
Ingredients
2 tbsp oil (any type) 2 onions, roughly chopped
800g/1lb 12oz root vegetables, any kind (see tip below), peeled and cut into roughly 2cm/¾in chunks 2 garlic cloves, thinly sliced 2 chicken or vegetable stock cubes ground black pepper freshly chopped parsley, to serve (optional)
Instructions
#1 Heat the oil in a large non-stick saucepan and gently fry the onions for 6–8 minutes, or until softened and beginning to brown, stirring regularly. #2 Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for a few seconds more. #3 Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan loosely with a lid, and cook for about 20 minutes or until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others. Remove the pan from the heat. #4 Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper. Add a splash of just-boiled water if the soup is a little thick. #5 Ladle into bowls, top with freshly chopped parsley, if using, and serve with the bread.
This recipe is HERE
HOLA SOBER | MADRID
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