This root vegetable soup recipe is simple, speedy and satisfying. It’s a meal that’s both hearty and warming.

Equipment: Hart 250mm J7 Pot
Prep time: 25 mins
Cooking time: 1 hour
Serves: 4 people

Ingredients

Water
2 medium potatoes, peeled and diced
2 medium sweet potatoes,
peeled and diced
2 turnips, diced
2 carrots, peeled and sliced
4 tbsp oil (60 ml)
2 leeks, cleaned and sliced
2 cloves garlic, peeled and crushed
8 cups chicken stock (2 l)
3 tbsp flour (45 ml)
2 cups milk (500 ml)
1 tsp salt (5 ml)
1 tsp ground black pepper (5 ml)
1 pkt streaky bacon,
coarsely chopped (250 g)
1/3 cup grated cheddar cheese (80 ml)
4 spring onions, finely chopped
Handful of fresh coriander, chopped

Method

1. In a saucepan with boiling water, cook all potatoes, turnips and carrots until soft.
2. In the meantime, heat oil in another saucepan over medium-high heat.
3. Add leeks and garlic; sauté for 5 minutes.
4. Add cooked vegetables and stock.
5. Combine flour and ½ cup of milk.
6. Pour flour mixture into pan, add rest of milk and bring to a boil while stirring.
7. Cook for 1 minute, remove from heat and season with salt and pepper, and add white sauce to soup.
8. Fry bacon in its own fat until crispy, stir half of bacon into soup.
9. Mash vegetables in soup, or blitz in a blender; leave a few pieces whole for texture.
10. To serve, ladle soup into bowls, top with grated cheese, spring onions, coriander and remaining bacon.