Harvest Root Vegetable Soup

• Prep time 25 minutes | Cook time 30 minutes – Serves five-six people

Equipment:

• Heavy-based large pot or saucepan
• Chopping board
• Sharp knife
• Blender or stick blender

• 2 tablespoons of extra virgin olive oil
• 1 tablespoon (15 g) of unsalted butter
• 1 diced brown onion 
• 3 chopped cloves of garlic
• 1 tablespoon of curry powder
• 1 teaspoon of dried thyme leaves (you can switch out for dried oregano, Italian mix or herbs de Provence)
• 1 /1/2 litres of water (6 cups)
• 2 teaspoons of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of cream (thickened, heavy or regular) plus extra for garnish
• 1 large potato (300 g) – peeled and cut into 2.5cm cubes – any all-purpose or starchy variety
• 1 medium sweet potato/kumara (350g) – peeled and cut into 2cm pieces.
• 2 medium carrots – peeled and cut into 1.5cm pieces
• 1 small/medium parsnip (150g) – peeled and cut into 1.5cm pieces
• 1 small celeriac  (600g/ 2 heaped cups) – peeled and cut into 1.5cm pieces. You can substitute with swedes or turnips, depending on availability.

Serving/Garnish (Optional):

• Warm crusty bread
• Parsley, finely chopped
• A pinch of extra curry powder on top 
• A pinch of black pepper

1. Add the butter and olive oil to your heavy-based pan, and sauté on medium-high heat.
2.  Once melted add the onion and garlic and cook for two minutes or until the onion has softened.
3. Add your chopped root vegetables to the pan, along with the thyme (or your dried herb alternative) and curry powder and cook for three minutes or until the vegetables start to soften. Make sure you stir regularly.
4. Turn your stove element up to high. Add your water, salt and pepper, give it a stir and bring it up to a simmer. Lower the heat to medium/high and rapid simmer for 15 minutes, uncovered, until all the vegetables are soft. Use a knife to check.
5. Pour in your cream, give it a stir and let it come up to temperature for one minute.
6. Remove from the heat and either use your stick blender to blitz until smooth. If you are using a blender, you will need to do it in batches. Also, remove the lid insert and cover the hole with a tea towel. Repeat until all the soup is of the same consistency.
7. Adjust the seasoning to taste and add water if the mixture is a bit too thick. You can always add a bit more cream if you feel like indulging.
8. Ladle into bowls with a drizzle of cream on top, a pinch of curry powder, a scattering of parsley and pepper. 
9. Serve up with some warm, crusty bread (and butter if you fancy) 

RECIPE BY NAGI MAEHASHI AT RECIPE TIN EATS