Autumn Soup with Root Veggies

Autumn Soup with Root Veggies

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Serves four people

For the soup

  • 1 leek
  • 1 large potato
  • 2 cups of large chopped carrots
  • 2 cups of chopped parsnips
  • 2 cups of chopped turnips
  • 2 tablespoons butter
  • 4 cups water
  • 2 cups vegetable stock
  • ¾ cup Arla® Original Cream Cheese Spread
  • 2 pinches of salt
  • 1 pinch of pepper

Herbal oil

  • 1 cup chopped parsley
  • 1 cup chopped fresh basil
  • 1 cup olive oil
  • 1 clove chopped garlic
  • 1 juiced lemon
  • lemon zest
  • 1 pinch of salt



Thoroughly clean and slice the leek. Peel the potatoes and root vegetables and cut them into small pieces. Roast leeks, potatoes and root vegetables in butter for about 3 minutes in a large saucepan. Add in the stock and water and mix with the vegetables. Simmer for about 10 minutes until everything is soft. Add the cream cheese and stir in. Season with salt and pepper. Mix herbs, oil, garlic, lemon juice, zest and salt for a smooth herbal oil and garnish the soup with it just before serving.


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