• 2 large carrots (peeled)
  • 1/2 large onion (peeled)
  • 1 sweet potato
  • 1 parsnip
  • 1/2 turnip
  • 3 cloves of garlic
  • 1.2 l vegetable stock
  • 1 rounded teaspoon chilli flakes (optional)


  • The first and perhaps hardest task is to prepare all of the vegetables.
  • Peel the relevant vegetables and dice them all into small dice and set aside.
  • Peel and crush the garlic.
  • Heat a large saucepan with a drizzle of oil. Add in the crushed garlic and diced vegetables and sauté gently for 8-10 minutes.
  • The chilli flakes can be added at this stage also if you are using them.
  • Next mix in the vegetable stock and bring the mixture gently to the boil.
  • Season the soup at this stage.
  • Reduce the soup to a gentle simmer and cook until all of the vegetables are soft and tender.
  • Transfer to a serving bowl and garnish with a sprig of flat leaf parsley.


Kevin's tip: If you wish you could blitz this soup and make it a pureed soup if you would prefer