Nordic Winter Vegetable Soup Recipe

As soon as Autumn arrives we turn our attention to root vegetables, that can be cooked or left raw, it can make the most delicious oven-baked fries and it can also be made into a mash, pureed into smoothies and soups, or sliced thinly and added to salads. Or chopped into dices for the most tasty, healthy and easy to make dinner!

A root vegetable soup is quick to make and a great way of making the whole family eat lots of healthy vegetables. It’s also an opportunity to use left over meats from the Sunday dinner, from chicken to lamb and beef. It’s also a chance to allow the children to help out, with peeling and chopping vegetables.

12 dl vegetable or chicken stock.
3 carrots
1 leek
200 grams swede
150 grams celeriac
Salt & Pepper after taste
Fresh parsley

Peel and dice the root vegetables. Cut the cooked meats in dices too if you are adding this to the soup. (For chicken, ad approx. 2 filets). Bring the stock to the boil. Add all the vegetables and boil until tender. Add the meats and let simmer for a few more minutes. Season with salt and pepper.

Top with lots of freshly cut parsley and serve the root vegetable soup steaming hot in bowls together with with Nordic rye crisp breads and butter.

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