Roasted Root Vegetable Soup

    Roasted Root Vegetable Soup

    23saves
    1hr45min


    72 people made this

    About this recipe: This pureed soup has comfort food written all over it. Parsnips, carrots, celeriac, turnips, sweet potato and butternut squash are roasted, then simmered in a creamy soup base. Enjoy with a dollop of soured cream, if desired.

    Ingredients
    Serves: 6 

    • 3 parsnips, peeled and cut into 1.25cm pieces
    • 3 carrots, peeled and cut into 1.25cm pieces
    • 1 celeriac, peeled and cut into 1.25cm pieces
    • 2 turnips, quartered
    • 1 sweet potato, peeled and cut into 1.25cm pieces
    • 1 (900g) butternut squash, peeled and cut into 1.25cm pieces
    • 4 tablespoons olive oil
    • 1 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 50g butter
    • 1 stick celery, diced
    • 1/2 red onion, diced
    • 1 litre vegetable stock
    • 125ml single cream
    • salt and ground black pepper to taste

    Method
    Prep:45min  ›  Cook:1hr  ›  Ready in:1hr45min 

    1. Preheat an oven to 220 C / Gas 7.
    2. Combine parsnips, carrots, celeriac, turnips, sweet potato and butternut squash in a large roasting tin. Drizzle with olive oil and season with 1 teaspoon of sea salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
    3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
    4. Meanwhile, melt the butter in a large pot over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable stock and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using a hand blender. Stir in the single cream and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable stock.

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