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Parsnip and carrot soup (trecawl)

From The Peoples Cook Book (book slide)
Nick Jenkins cleverly disguises a whole heap of vegetables in this tomato soup which will keep the kids coming back for more!

Parsnip and carrot soup (trecawl)

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onions and garlic and fry, stirring frequently, for about 5 minutes until soft. Add the carrots and parsnips and fry for a further 5 minutes. Stir in the tinned tomatoes and passata and bring the mixture to the boil. Then reduce the heat to low, partially cover the pan, and simmer for about 30 minutes, or until the vegetables are tender.

2. Add the soy sauce, stock cubes, mustard and herbs and remove the pan from the heat. Leave the soup to cool slightly, then process it in a food processor or liquidiser until coarsely puréed. Return the soup to the pan and reheat. Ladle the soup into warmed bowls and serve with a sprinkling of parsley and grated cheese. Accompany with a hunk of granary bread.

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Serves: 8

Prep: 10 min
Cook: 40 min

Ingredients
2 tbsp Olive oil
3 large Onions, roughly chopped
2 garlic cloves, sliced
6 large Carrots, roughly chopped
6 large Parsnips, roughly chopped
4 x 400g tins Tomatoes
500ml passata
2 tsp Soy sauce
2 vegetables stock cubes, crumbled
2 tsp English Mustard
1–2 tsp dried mixed herbs, to taste
chopped fresh Parsley
grated Cheese, to serve
granary bread, to serve