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Roasted Root Vegetable Soup

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Ingredients

50ml/2fl oz/ cup olive oil
1 small butternut squash, peeled, seeded and cubed
2 carrots, cut into thick rounds
1 large parsnip, cubed
1 small swede (rutabaga), cubed
2 leeks, thickly sliced
1 onion, quartered
3 bay leaves
4 thyme sprigs, plus extra to garnish
3 rosemary sprigs
1.2 litres/2 pints/5 cups vegetable stock
Salt and freshly ground black pepper
Soured cream, to serve

Details

Serves: 6


Method

1. Preheat the oven to 200°C/400°F/ Gas 6. Put the olive oil into a large bowl. Add the prepared vegetables and toss until coated in the oil.


2. Spread out the vegetables in a single layer on one large or two small baking sheets. Tuck the herbs among the vegetables.


3. Roast for 50 minutes until tender, turning the vegetables occasionally to make sure they brown evenly. Remove from the oven, discard the herbs and transfer the vegetables to a large pan.


4. Pour the stock into the pan and bring to the boil. Reduce the heat, season to taste, then simmer for 10 minutes. Transfer the soup to a food processor or blender (or use a hand blender) and process for a few minutes until thick and smooth.


5. Return the soup to the pan to heat through. Season and serve with a swirl of sour cream. Garnish each serving with a sprig of thyme.

COOK'S TIP:- Dried herbs can be used in place of fresh; sprinkle 2.5ml/ tsp of each type over the vegetables in step 2.

Energy 134Kcal/563kj; Protein 3g; Carbohydrate 17.2g, of which sugars 11.3g; Fat 6.5g, of which saturates 0.9g; Cholesterol 0mg; Calcium 96mg; Fibre 5.2g; Sodium 160mg

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