Roasted root vegetable soup
Roasted Root Vegetable Soup
Roasting the vegetables gives this soup a wonderful depth of flavour. You can use other vegetables, if you wish, or adapt the quantities depending on what’s in season.
Ingredients (for 4 people)
50ml/2fl oz organic olive oil
1 small organic butternut squash, peeled, seeded and cubed
2 organic carrots, cut into thick rounds
1 large organic parsnip, cubed
1 medium organic swede, cubed
2 organic leeks, thickly sliced
1 organic onion, quartered
3 organic bay leaves
1 teaspoon organic thyme
1 teaspoon organic rosemary
1.2 litres/2 pints organic vegetable stock
salt and freshly ground pepper
Method
1. Preheat oven to 200°C/400°C/Gas 6 – Put 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 bay leaves and sprinkle the thyme and rosemary over the vegetables.
3. Roast the vegetables for about 50 minutes until tender, turning them occasionally to make sure they brown evenly. Remove from the oven and transfer the vegetables to a large saucepan.
4. Pour the stock into the pan and bring to the boil. Reduce the heat, season to taste, and then simmer for 10 minutes. Transfer the soup to a food processor/blender (or use a hand blender) and process until thick and smooth.
5. Return the soup to the pan to heat through. Season and garnish with a sprig of fresh thyme or some parsley.
Health Benefits
This nutritious soup is packed with health giving vegetables. Butternut squash is particularly high in beta-carotene and potassium, which is essential for the functioning of the cells, nerves and muscles. Carrots contain a high level of beta-carotene and are effective detoxifiers.
