Hearty Winter Soup
7,3 / 10
- For the soup
- 3 Tbsps olive oil
- 1 onion (diced)
- 1 large Leek (sliced)
- 4 cloves garlic cloves (finely chopped)
- 5.333 cups assorted Root vegetable (roughly chopped)
- 4 cups vegetable stock
- 1 Tbsp chopped Dill
- 2 Tbsps chopped parsley
Heat the oil in a large pan and gently cook the onions, leeks, garlic and baby vegetables for about 5 minutes, until softened.
Add the stock and bring to a boil. Reduce the heat, cover and simmer for 40 minutes, until the vegetables are tender, skimming frequently to remove surface scum.
For the garlic toast: Preheat the oven to 200°C (180° fan) 400°F gas 6.
Drizzle the garlic head with the olive oil. Wrap in foil and roast for about 20 minutes until golden brown. Squeeze the soft roasted garlic out onto the toasted bread.
Ladle the soup into serving bowls and serve with garlic toast.