Ingredients (for 10 to 20 people)
- A knob of butter/Or 2 tbs of oil to keep it vegan.
- 1-2 large onions
- 2 celery sticks
- 4 large carrots
- 1 swede (or 2-3 turnips)
- 3 parsnips
- 3 parsnips
- Water
- 1/2 a cup of porridge oats
- A few sprigs of wild garlic
- A handful of fresh mixed herbs, sage, thyme, rosemary or whatever is available.
Instructions
- Heat the butter/oil in a large stock pot/Dutch oven over a low-medium flame.
- Once the oil is warm, add the sliced/diced onions, leeks and celery to the pot and stir before covering over with the lid to soften for approx ten minutes.
- Then add the chopped root vegetables, stir and leave for a few minutes to soften and take on the flavour of the onions and leeks.
- Add at least enough water to cover the vegetables, more if you want to thin it out and make it go further, increase the heat and bring to the boil.
- Thenc reduce the heat so it is just simmering and add the oats to thicken and herbs for flavour. Top up with more water if necessary.
- Leave to simmer for about an hour, then taste!