1 teaspoon olive oil

1 onion, diced

2 garlic cloves, minced

3 carrots, sliced

2 parsnips, sliced

2 potatoes, peeled and chopped

1/2 small swede (rutabaga), chopped

1 vegetable stock cube (dissolved in 1 liter hot water)

1 teaspoon dried mixed herbs

Salt and pepper, to taste

Optional: fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Stir in garlic, carrots, parsnips, potatoes, and swede. Cook for another 5 minutes.
Pour in the vegetable stock and add dried mixed herbs. Bring to a boil.
Reduce heat and simmer for 25–30 minutes until vegetables are tender.
Use a hand blender to blend the soup partially or fully to your desired consistency.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.

Add white beans or lentils for extra protein.

Try spices like chili flakes or curry powder for added flavor.

Swap root vegetables based on availability (e.g., sweet potatoes, squash).

Blend fully and add cream or coconut milk for a creamy version.

Add cooked grains like quinoa or barley to make it more filling.