Root soup

This is a funny soup - it tastes a little different every time I make it. You can use any root vegetables you like, in various combinations, and the taste varies greatly. I've made it with carrot, potato, sweet potato, radish, and beetroot - whatever's on hand. My kitchen usually has carrots and potatoes handy so that's what I end up using.

I saute the vegetables in a little oil to save cooking time. If you have approximately 30 minutes, you can just add all ingredients, bring to boil, reduce heat and simmer until all vegetables are cooked. If you want a richer version of this soup, add some fresh cream in the last step.

Ingredients:

1. 1 Carrot, diced
2. 1 Potato (or sweet potato), chopped
3. 1/2 inch ginger, crushed
4. 1 bunch green onions or leeks, chopped
5. 2 cups water
6. 1 tsp oil
7. salt and pepper to taste

Method

1. Heat the oil in a saucepan or souppot and add leeks, ginger, carrot and potato. When soft, add water and bring to boil.
2. Add salt and pepper, reduce heat and simmer for a few minutes.
3. Take half the vegetables out of the water and puree in a food processor. Return to the soup and heat through.

Serve hot.