Autumnal Root Vegetable Soup
2 Knorr Vegetable Stock Cubes
1.2 litres water
400g prepared pumpkin or butternut squash, cut into small cubes
300g parsnips, chopped
150g carrots, sliced
300g potatoes, chopped
1 large leek, sliced
1 onion, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1. Put the stock cubes into a very large saucepan with the water and bring to the boil.
2. Add all the vegetables and herbs. Simmer, partially covered, for 20-25 minutes until the vegetables are tender. (Or you could use the fab Cuisinart Soup Maker Plus.) Season to taste.
3. Serve with crusty bread, croutons, pumpkin seeds and grated Cheddar.
Recipe c/o Knorr