A really hearty winter soup that will keep you very satisfied.

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Serves 6

2 tablespoons olive oil

1 yellow onion, chopped

1 carrot, sliced

2 cloves garlic, finely chopped

1 parsnip, sliced

2 sweet potatoes, cubed

1 tablespoon tomato paste

3 cups chicken stock

salt & pepper, to taste

2 tablespoons dill, chopped

  1. Heat oil in a large pot.
  2. Sauté onion until soft.
  3. Add carrot, garlic, parsnip, and sweet potato.
  4. Stir well and sauté for 2 minutes.
  5. Add tomato purée and stock and stir well.
  6. Bring soup to a boil and let it simmer for 15 minutes.
  7. Take out 1 cup of chopped vegetables from the soup.
  8. Purée the rest of the soup in a blender.
  9. Pour vegetables and puréed soup back into the pot.
  10. Season with salt, pepper, and dill and serve with good crusty bread.


Photography by Susanna Blavarg

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