Serves 4
Prep Time 10 mins
Duration 55 mins

Ingredients

• 3 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 1 medium leek, thinly sliced
• 1 large carrot, thinly sliced
• 1 medium fennel bulb, sliced
• 200 gm swede, cubed
• 200 gm celeriac, peeled and cubed
• 1 bay leaf
• fresh thyme, sprigs
• parsley, sprigs
• 1 litre vegetable stock
• 400 gm tinned tomatoes, finely chopped
• Salt and freshly ground black pepper, to taste
• 1 handful fresh parsley, chopped, to garnish

Method

1. Pour the vegetable oil in a large saucepan.
2. Throw in the onion and cook for 3 minutes.
3. Mix in the leek, carrot, sliced fennel, swede and celeriac, and cook for another 5 minutes.
4. Tie the bay leaf, thyme and parsley sprigs together to make a bouquet garni.
5. Next, pop the bouquet garni into the saucepan, with the vegetable stock and tomatoes.
6. Season to taste with salt and freshly ground pepper and bring the mixture to the boil.
7. Cover the pan, lower the heat and simmer for 45 minutes.
8. Next, remove the bouquet garni and serve the soup piping hot with a garnish of parsley.
9. Some mixed grain or wholemeal bread would be an ideal accompaniment for this dish!

Nutritional Value

(per serving)

Calories 234 kcal
Total Fat 17 gm
Saturated Fat 4 gm
Carbohydrates 24 gm
Fibre 7 gm
Protein 3 gm