root vegetable soup

best served alongside some crusty bread, lathered with butter, on a cold day - a great one to prep for the week’s lunches! serves: 5-6.

ingredients

• 3 medium-sized sweet potatoes (diced)

• 1/4 butternut squash (peeled, diced)

• 3 medium-sized carrots (peeled, diced)

• 1 small onion (diced)

• 1 small leek (sliced in circles)

• 3 cloves garlic (peeled, squashed)

• 1 1/2 tsp paprika

• 2 tbsp vegetable oil

• 1000ml vegetable stock

method

in a pan, over medium heat, add the onion and leek and cook until softened.

then, add in the potatoes, squash, carrots, garlic and paprika and stir until all the vegetables are coated with the paprika.

after this, add in your stock and bring the soup to a gentle simmer. leave the soup over the stove for 20-25 minutes, or until all the root vegetables have softened.

with a stick blender, or a standard blender if you don’t have one, blend the soup until smooth – here, you may choose to incorporate more water depending on your desired consistency (I like mine with a bit of texture!).

finally, add salt and pepper to taste.