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2 tbsp Primadonma olive oil
2 Oaklands onions, roughly chopped
300g Oaklands Butternut Squash peeled
and cut into chunks
300g Oaklands Celeriac
200g Oaklands Turnip
2 Oaklands garlic cloves, thinly sliced
2 Newgate chicken or vegetable stock cubes
Batts ground black pepper
Freshly chopped Oaklands parsley, to serve (optional)
Heat the oil and gently fry the onions until softened and
beginning to brown.
2. Add the butternut squash, celeriac and turnip and cook for
5 minutes more and then stir in the garlic.
3. Add the stock cubes, add 1 litre of water, and bring to the boil.
Reduce the heat to a simmer, and cook until the vegetables are
4. Blitz the soup with a stick blender until very smooth and
season with plenty of ground black pepper.
5. Top with freshly chopped parsley.
packed with fibre and
antioxidants. They are
low in calories, fat,
Root vegetables are
1/3/2023 5:47:38 PM