Jamie Magazine
By Sarah Tildesley
55 mins
Super easy
serves 6 to 8
About the recipe
Omitting commercial stock from this simple soup cuts down on salt.
Recipe From
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
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.
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