|At a glance|
|Preparation time||15mins prep + 35 mins to simmer|
2 tablespoons olive oil
200 grams carrots, washed, peeled and cubed
200 grams sweet potato, washed, peeled and cubed
200 grams parsnip, washed, peeled and cubed
1/2 kilo butternut pumpkin, peeled and cubed
6 cups low-sodium vegetable stock
3 sprigs thyme
1 bay leaf
1/2 cup Jalna Greek Natural Yoghourt
Heat oil in a large stockpot over medium heat. Add onion, carrot, sweet potato and parsnip. Sautee until vegetables start to brown, about 10 minutes. Add vegetable stock, thyme and bay leaf. Bring to the boil, reduce heat and simmer, covered, until vegetables become tender, 35-40 minutes. Discard herbs and remove from heat.
Using an stick blender or working in batches in a food processor, purée soup until smooth. Return to pot over low heat. Stir in yoghourt until warmed through. Serve immediately. Alternatively, ladle soup into bowls and top evenly with yoghourt.