Winter Root and Herb Hot Pot - Meat Free Monday

Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra to serve
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 celery sticks, diced
• 2 carrots, quartered lengthways and cut into 2 cm/1 inch chunks
• 1 turnip, sliced and cut into 2 cm/1 inch chunks
• 1 parsnip, sliced and cut into 2 cm/1 inch chunks
• 100 g pea and barley soup mix (or your favourite soup mix)
• 2 bay leaves
• 5 thyme sprigs
• 1 tablespoon finely chopped rosemary
• 1-1.2 litres hot vegetable stock/broth
• 2 tablespoons tomato purée
• 1 teaspoon cornflour (optional)
• sea salt and freshly ground black pepper
• carrot and parsnips, skin pared into long, thin ribbons
• olive oil
• sea salt