Roasted autumn vegetable soup
15 min
Delicious, full of flavour, great for a chilly afternoon. Pumpkin, parsnip, carrot and more are roasted and pureed into a rich and creamy soup! Instead of fresh herbs you can use 1/2 teaspoon each of dried.
olenka
1 person made this
Ingredients
Serves: 6
- 300g pumpkin, seeded and roughly chopped
- 2 carrots, roughly chopped
- 1 parsnip, roughly chopped
- 1 leek, roughly chopped
- 1 large onion, quartered
- 125ml olive oil
- few sprigs thyme
- few sprigs rosemary
- 3 bay leaves
- 1.25L vegetable stock
- salt and pepper
- 120ml single cream
Method
Prep:15min ›
Ready in:15min
- Preheat the oven to 200 C / Gas 6.
- In a large bowl, combine all vegetables, pour olive oil and toss to coat. Place the vegetables in a single layer on a baking tray. Arrange sprigs of herbs and bay leaves on top.
- Roast for 45 minutes, stirring occasionally, until brown and soft.
- Place the vegetables into a pot, discarding the herbs. Pour in vegetable stock and bring to the boil. Season to taste with salt and pepper and simmer for another 10 minutes. Set aside to cool.
- In a blender puree the soup in batches until smooth. Mix in cream. Reheat and serve.
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