Caramelised Root Veg

1 medium potato, diced
2 medium carrots, diced
1 small swede, diced
1 turnip, diced
1 leek, sliced
1 parsnip, diced
426ml (¾ pint) vegetable stock
25g butter
1 tablespoon honey
salt and freshly ground black pepper

  1. Put all of the turnips, leek, parsnip and stock in a pan, along with half of the potato, carrots and swede.
  2. Bring to the boil, cover and simmer for 20-30 minutes.
  3. Blend until smooth and keep to one side.
  4. Melt the butter in the pan and add the remaining veg, cooking until lightly browned (and tender!)
  5. Add the honey and allow to caramelise on a medium heat for 7 minutes.
  6. Return the blended soup to the pan, season to taste, then stir well and serve.
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