Country harvest root vegetable soup

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp (15g) unsalted butter
• 1 onion, chopped into large dice
• 3 garlic cloves, chopped
• 1 tbsp curry powder (I like Clive, but any will do, Note 1)
• 1 tsp dried thyme leaves (Note 2)
• 1 1/2 litre (6 cups) water
• 2 tsp cooking salt/kosher salt (halve for table salt)
• 1/2 tsp black pepper
• 1/2 cup thickened cream (heavy cream, or regular), plus extra for garnish (Note 3)
• 1 large potato (~300g/10oz), peeled, cut into 2.5cm/1" cubes
• 1 medium sweet potato (350g/12oz), peeled, cut into 2.5cm/1″ cubes
• 2 medium carrots, peeled, cut into 1.5cm/0.5″ pieces
• 1 small/medium parsnip (150g/5oz), peeled, cut into 1.5cm/0.5″ pieces
• 1 small celeriac (600g/1.2 lb), peeled, cut into 1.5cm/0.5″ pieces (~2 heaped cups)
• Warm crusty bread
• Parsley, finely chopped
• Pinch extra curry powder
• Pinch black pepper

Steps

1. Sauté – Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.
2. Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.
3. Simmer 15 minutes – Turn stove up to high. Add water, salt and pepper. Stir, then once it comes to a simmer, lower heat to medium high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with knife).
4. Stir in cream, simmer for 1 minute.
5. Blitz – Remove from heat and use a stick blender to blitz until smooth. (Note 5 for blender) Adjust to taste – water to thin, salt and pepper if needed, extra cream for more indulgent.
6. Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!