Joe Anderson There is nothing like a good soup and our Roasted Vegetable Soup Recipe is so easy that you’ll wonder why you haven’t made it before.
Pre-heat the oven to 200C before getting started.
Roasted Vegetable Soup Recipe
- 1 Good sized parsnip (or two if small)
- 1 Sweet Potato
- 1/2 Butternut Squash
- 2 Carrots
Method
The idea is to chop up these ingredients so that you have roughly the same amount of each and enough to half fill your pot.
Once you have chopped the above ingredients into fairly decent sized chunks, place them in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast in the oven for around 30 mins.
Next, remove from the oven and place in your soup pot with 1 litre of vegetable stock. Blend either using a hand blender or transfer to a food processor. You want a small chunky consistency, rather than it being too much like a puree. If the consistency is right for you then you can serve straight away, otherwise add a little more stock until you are happy.
