Rudolph’s rocket fuel

Name: Rudolph’s rocket fuel
Total time: 55 min
Yield: 6 to 8
Ingredients: 6 medium carrots; 1 parsnip; 1 large potato; 1 leek; 1 medium onion; 1 eating apple; 2 cloves of garlic; olive oil; sweet paprika

Carrots, parsnip & leek

“Omitting commercial stock from this simple soup cuts down on salt. ”

Serves 6 to 8

Cooks In55 minutes

DifficultySuper easy

Jamie Magazine Vegetables Christmas Potato Fruit Family one-pan recipes

Nutrition per serving

Calories 112 6%
Fat 3.2g 5%
Saturates 0.5g 3%
Sugars 11.5g 13%
Salt -g 0%
Protein 2g 4%
Carbs 20g 8%

Of an adult's reference intake

Jamie Magazine

By Sarah Tildesley

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Ingredients

6 medium carrots
1 parsnip
1 large potato
1 leek
1 medium onion
1 eating apple
2 cloves of garlic
olive oil
sweet paprika

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Jamie Magazine

By Sarah Tildesley

Tap For Ingredients

Method

Start by chopping the carrots, parsnip and potato. Trim, wash and chop the leek, peel and chop the onion, and core and chop the apple. Peel and crush the garlic.
Throw the veg and apple into a large pan with the garlic and a good lug of oil and mix it all up. Season to taste (minimally, if cooking for young children).
Cook on a medium heat for 10 minutes, stirring occasionally, or till the veg start to soften. Add 2 litres of water to the pan, bring to the boil, then turn down to a simmer. Cook for 30 minutes, until all the veg are soft.
Blitz with a hand blender until smooth, then sprinkle with sweet paprika. Delicious served with buttered toast.