Call it minestrone or chunky soup, this is a wonderful way of using root veggies along with borlotti beans and squash harvested in autumn.
Ingredients (serves 4)
- 1 onion, peeled
- 2 stalks celery
- 1 carrot, peeled
- half a celeriac, peeled
- half a butternut squash, peeled
- 1 potato, peeled
- 1 parsnip, peeled
- 2 cloves garlic, peeled & finely chopped
- 1 handful cooked borlotti beans
- 500ml veg stock
- 1 tsp cumin (or garam masala/ras al hanout)
- 1 tsp turmeric
- pinch of ground cinnamon
- sea salt & black pepper
- zest of a small orange (optional)
- Glug of olive oil
Method
- Dice all the vegetables to the same size
- Place a large saucepan on a medium heat and add the olive oil
- Fry the onion for 5 mins, stirring often to keep it cooking evenly
- Add celery and root veggies/squash and continue cooking for 5 mins, stirring regularly
- Add the garlic and spices and stir in
- Add the stock, bring to the boil and then simmer for 20 mins until the roots are softened and almost cooked through
- Add the borlotti beans and orange zest and cook for a further 5 mins until the roots are cooked through
You can make this in advance as it only gets more flavoursome when you re-heat it. It’s a great one to make as a big batch for warming winter lunches during the week.