Swede, Carrot and Potato Soup
A creamy, comforting root vegetable soup with a hint of nutmeg and star anise.
Ingredients
Main Ingredients
Method
Melt the butter in a large saucepan, casserole or stock pot and fry the onion over a medium heat for a couple of minutes until softened.
Add the star anise, swede (rutabaga), carrots and potatoes and cook for a few minutes, making sure to coat the veg in the butter.
Pour in the stock, give everything a stir and bring to the boil, then turn down the heat and simmer for 25 - 30 minutes with the lid on until the vegetables have softened.
Remove the star anise and use a hand blender to blitz the ingredients until smooth*, then stir in the cream. Taste and season with salt and pepper.
*Alternatively, allow to cool and blitz using a counter top blender
Serve with an extra drizzle of cream and freshly grated nutmeg on top.
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