Mangelwurzel Soup recipe

Mangelwurzel might look like a scruffy old root, but trust us, it makes the most beautifully comforting soup. Sweet, earthy, and velvety smooth, this bowlful tastes like pure winter warmth. A splash of cream takes it into luxury territory, though it’s just as lovely left simple. Add a hunk of crusty bread and you’ve got the kind of meal that makes you feel hugged from the inside out.

Serves 4

Ingredients:

• 2 tbsp olive oil
  
• 1 onion, finely chopped
  
• 2 cloves garlic, crushed
  
• 500g mangelwurzel (red or yellow), peeled and diced
  
• 2 carrots, peeled and diced
  
• 1 large potato, peeled and cubed
  
• 1 litre vegetable stock
  
• 1 tsp thyme (fresh or dried)
  
• Salt and pepper to taste
  
• Optional: 100ml double cream or crème fraîche

Method:

1. Heat the olive oil in a large saucepan, add onion and garlic, and sauté until soft.
   
2. Add the diced mangelwurzel, carrots, and potato. Stir for 5 minutes.
   
3. Pour in the vegetable stock, add thyme, and bring to the boil. Reduce to a simmer for 30 minutes or until veg is tender.
   
4. Blend until smooth. Stir in cream if using. Season with salt and pepper.

Serving suggestion:

Serve piping hot with crusty bread, topped with a swirl of cream and fresh thyme leaves.