Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Autumnal Root Vegetable Soup
Ingredients:
- 2 Knorr Vegetable Stock Cubes
- 1.2 litres water
- 400g prepared pumpkin or butternut squash,
- cut into small cubes
- 300g parsnips, chopped
- 150g carrots, sliced
- 300g potatoes, chopped
- 1 large leek, sliced
- 1 onion, chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper
Method:
- Put the Knorr Vegetable Stock Cubes into a very large saucepan with the water and bring to the boil
- Add all the vegetables and herbs. Simmer, partially covered, for 20-25 minutes until the vegetables are tender.
- Check the seasoning, adding a little salt and black pepper to taste. Serve.
Knorr has been working with Marco Pierre White/Abbey Physic Community Gardens to explore the food seasons, lifestyle trends and dining occasions that are shaping the way we eat. Knorr.co.uk
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