Tasty thick vegetable soup

When M makes us a really tasty thick vegetable soup for dinner, we all comment on how great it is and I’m not sure the last time I saw the boys clearing their plates so fast. It’s perfect for dinner on a wintry day, and also in a thermos for lunch. C particularly likes it in his Harry Potter Thermos.

Gfree mom thick vegetable soup:

Ingredients

Slug of olive oil

1 red onion

5 large carrots, peeled and chopped

4 leeks, sliced

3 parsnips, peeled and chopped

2 rutabaga, peeled and chopped

Bunch of flat leaf parsley, chopped

2 cartons of vegetable broth

4 tablespoons of plain yoghurt

How to make

1. Sear the onion in olive oil for 2 minutes, then add all of the vegetables, excluding the parsley.

2. Braise the vegetables for 5 minutes, then add a 2 cups of the stock and cook over a medium heat for 10 minutes.

3. Follow with 2 more cups of the stock and when the vegetables are softened, begin to puree using a hand held food blender.

4. Add in the yoghurt and a handful of finely chopped parsley.

5. Add more stock until you have the desired consistency, if needed, and warm through.

6. Serve with chopped parsley.