“Omitting commercial stock from this simple soup cuts down on salt. ”
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.
Source: Jamie Oliver
