Roasted Root Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 3 |
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Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread. Ingredients:
1/2 small butternut squash, peeled, seeded and cubed |
1 carrot, cut into thick rounds |
1 small parsnip, cubed |
1/2 small swede, cubed |
1 leek, thickly sliced |
1/2 onion, cut into two |
dried herbs |
3 sprigs fresh rosemary |
600 ml vegetable stock |
Directions:
1. Preheat the oven to 200C/400F/gas mark 6.
2. Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
3. Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
4. Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
5. Return to the saucepan and heat through.
6. Serve hot.
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