You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread.
2 tbsp oil (any type)
2 onions, roughly chopped
800g/1lb 12oz root vegetables, any kind (see tip below), peeled and cut into roughly 2cm/¾in chunks
2 garlic cloves, thinly sliced
2 chicken or vegetable stock cubes
ground black pepper
freshly chopped parsley, to serve (optional)
