Roots Soup

I made this soup today using two of my favourite root vegetables - Jerusalem artichokes and celeriac.

This is a simple and delicious soup, ideal for a cold winter's day after a brisk and bracing walk down by the river.

Roots Soup
Serves 6

Ingredients:
1tbsp vegetable oil
1 x large onion, finely chopped
3 x carrots, peeled and cubed
1/2 x celeriac head, peeled and cubed
400g Jeursalem artichokes, peeled and cubed
1 litre of vegetable stock
500ml milk

Salt & pepper
Fresh parsley to serve

Method:
1. Heat the oil in a large pan.
2. Fry the onions gently until soft.
3. Add the root vegetables, place the lid on the pan and sweat for 5 minutes.
4. Season with salt & pepper.
5. Pour in the vegetable stock and bring to the boil. Turn down the heat and simmer for about 20 minutes or until all the vegetables are soft.
6. Allow to cool slightly before pureeing or liquidizing until smooth - using whatever method you like, using a hand held blender or a food processor.
7. Return to the pan, add the milk and warm through.
8. Sprinkle with chopped parsley before serving.

I'll be taking some of this into work tomorrow in my thermos flask which has been lost for several months and re-appeared today under my daughters bed :-|