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.
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
1 stick celery, diced
1/2 red onion, diced
1 litre vegetable stock
125ml single cream
salt and ground black pepper to taste
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Method Prep:45min › Cook:1hr › Ready in:1hr45min
Preheat an oven to 220 C / Gas 7.
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.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
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.