When root vegetable season and soup season collide, it's a perfect storm. Rich in antioxidants and fibre and low in calories, root veggies contain phytochemicals that protect us from the environment. In this recipe, Emma Moore of Emma's Eatery Catering adds a dash of harissa for a little heat and depth of flavour. A North African paste made with roasted peppers, harissa is a versatile condiment you can also enjoy with eggs, grilled shrimp or mixed with hummus.

Serves 6

• 2 tbsp olive oil

• 1 spanish onion, diced

• 4 garlic cloves, grated

• 1 tbsp harissa - harissa is spicy so feel free to omit

• 1 medium parsnip, diced

• 1 cup turnip, diced

• 1 small sweet potato, diced

• 1 cup carrot, diced

• 1L chicken or vegetable stock

• 1 tsp salt

• Black pepper, to taste

• In your pot (we recommend a heavy bottomed pot, such as a dutch oven) over medium heat add in the olive oil and onions and sauté until translucent – approx. 4-6 minutes. Add in the garlic and cook until fragrant.
• Add in the harissa and cook for a minute or two (skip this step if omitting harissa).
• Add in your chopped root vegetables and cover with stock. Season with salt and pepper.
• Put the lid on your pot and on medium heat allow to gently simmer for 45 minutes to 1 hour until the vegetables are soft and tender.
• Transfer soup to a blender and blend, or use an immersion blender until smooth.
• Transfer soup back into the pot (if you used a blender) and check for seasoning, adjust to taste.

Tip: Serve this rich, creamy soup with crusty bread or focaccia.

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