Roast Vegetable Soup

Roasted Vegetable Soup

Ah the changing seasons! As the weather gets cooler our food gets warmer and there is nothing warmer that a bowl of soup.

Looking into my bag this week I wanted to focus solely on what was in the bag with only a few additions. With a parsnip poking its tail out I could not go past a warming thick soup.

This recipe roasts the vegetables first before putting them in the pot. This brings out a whole new depth of flavour in the vegetables by caramelising the natural sugars, it especially brings out the savoury flavours of the root vegetables that can be otherwise lacking.

Roast Vegetable Soup

1 x Parsnip

6 x small Carrots

3 x medium Potatoes

1/4 Pumpkin

3 x medium onions

Olive Oil

3 Tablespoons butter

1 litre chicken stock

Salt and Pepper

Cream

Parsley

Method:

Preheat oven to 180 degrees. Peel all of the vegetables, cut into medium size pieces roughly the same. Coat in olive oil and salt a pepper and cook in the oven for 50 minutes.

When the vegetables have cooked, cut them into smaller sizes and put into a pot with the chicken stock and butter. Bring to the boil then turn it down to a simmer for 15 minutes so the stock infuses with the vegetable flavours.

Blend with a stick mix or blender and serve with a dash of cream and chopped parsley.

Roasted Vegetable Soup

Warming and delicious.


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