Nicky Dear Health Coach

This silky smooth, super versatile soup is pYou can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well.

You can add a pinch of chilli or cayenne pepper if you want to spice it up.

2 tbsp Olive Oil
2 Onions, roughly chopped
800g root vegetables, any kind- peeled and cut into roughly 2cm chunks
2 garlic cloves, thinly sliced
2 chicken or vegetable stock cubes
Ground black pepper

100ml Crème Fraiche

-Heat the oil in a large non-stick saucepan and gently fry the onions, until softened and beginning to brown

-Add the vegetable chunks and cook for 5 minutes

-Stir in the garlic and cook for a few seconds more.

-Crumble over the stock cubes, add 1 litre 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.

-Remove the pan from the heat.

-Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper.

-Add the Crème Fraiche and combine

-Reheat the soup before serving

Serve this with some nice fresh herbs and some extra crème fraiche to make this soup really look the part- goes great with a nice Sourdough roll!