Root Vegetable Soup with Irish Soda Bread

1. 1

   Preheat oven to 200 celcius; grease a 1-pound loaf tin with some sunflower oil

2. 2

   Mix the flour, salt and bicarb in a large bowl.

3. 3

   Make a well in the centre of the flour and pour in the milk and vinegar, then combine into a wet sticky dough with your hands

4. 4

   Place the dough onto a floured surface and work it into a rough ball - it'll still look pretty porridge-y but put it into your greased tin and pop the tin into the oven for 30 minutes

5. 5

   Meanwhile, heat the rest of the sunflower oil in a saucepan

6. 6

   Peel and chop the onion and put it into the pot over a low heat to soften

7. 7

   Peel and chop the garlic and pop it into the pan with the onion.

8. 8

   Slice the celery and add to the pot with the rest of the flavour-base

9. 9

   Whilst the flavour-base is softening, peel and chop your root vegetables.

10. 10

    These can be swapped for your favourite root veggies or whatever you have in the house.

11. 11

    Add to the softened onion/celery mix.

12. 12

    Pour enough hot water to cover all the vegetables and stir in your stock cube (or you could use liquid stock instead of a stock cube and water).

13. 13

    Add the herbs and season to taste

14. 14

    Turn the heat up and bring the soup to a boil, then lower heat and simmer the soup until the root vegetables are soft

15. 15

    When your bread is done, remove from oven and cool on a wire rack.

16. 16

    The bread should be a nice deep gold colour.

17. 17

    Once all the vegetables are soft, remove the soup from the heat and puree with a stick blender.

18. 18

    Once blended ensure you taste the soup again and season to taste

19. 19

    Serve the soup with a couple of slices of your delicious bread!

* Per serving · 4 servings · Values may vary.