Roasting vegetables really brings out their depth of flavour. This is a lovely earthy soup full of nutritious autumn root vegetables.
- 2 large carrots, diced
- 250g swede, diced
- 250g sweet potato, diced
- 1 large turnip, diced
- 1 parsnip, diced
- 1 large (red) onion, diced
- 4 tbsps sunflower oil
- 1 litre stock
- 1 tbsp dried rosemary or 1.5 tbsps fresh rosemary, chopped
- 1 tbsp dried thyme or 1.5 tbsps fresh thyme, chopped
- 4 tbsps single cream (optional)
- Pre-heat the oven to 220°C.
- Put carrots, swede, sweet potato, turnip and parsnip on a baking tray and toss with 3 tbsps of oil and put in the oven for 30 minutes, flip half way through to ensure even roasting.
- Heat remaining 1 tbsp oil in a large saucepan and fry onion for 4-5 minutes until soft.
- Add roasted veg to the onion. Stir in stock, rosemary and thyme and bring to the boil. Reduce heat and simmer for 10 minutes.
- Whizz soup with a hand blender until smooth. Add more water/stock to procure the desired consistency.
- Add single cream as desired.
If on a puréed diet, adding cream not only makes the soup more creamy(!) but adds some vital calories! Any combination of root veg would work, above is just what I used and it tasted fantastic!
Makes 1.2 litres (serves 3-4)