Simple ingredients put together in a delicious way, often make for the best dishes. This week, we’re all about the humble root vegetable, you can be as creative as you like with the combination used – just don’t forget the bone broth as well. Make sure to season it well and serve with some warm crusty bread and you’ll have a supper that was made for autumn evenings.
What You Need:
- 2 tbsp oil
- 2 onions, roughly chopped
- 800g root vegetables (we’ve used carrots, parsnips, sweet potatoes, beetroot), peeled and cut into small chunks
- 2 garlic cloves, thinly sliced
- 2 pack Sadie’s Comforting Chicken Bone Broth
- ground black pepper (to garnish)
- Sea salt (to garnish)
- freshly chopped parsley, to serve (optional)
- crusty bread to serve
What to do:
- Heat oil in a large saucepan and gently fry the onions for 6–8 minutes, stirring regularly.
- Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for a few seconds more.
- Add in the two packs of Sadie’s bone broth and bring to the boil. Reduce the heat to a simmer, cover the pan loosely with a lid and cook for about 20 minutes (the smaller your chunks, the faster they will cook). Remove the pan from the heat.
- Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper and some sea salt.
- Top with freshly chopped parsley and serve with the bread.