Roasted Root Vegetable Soup (Pret-A-Manger) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a fantastic winter soup, as pret say it's been described as a vegetarian roast dinner in a bowl. As with most recipes use this as a guide and throw in any root veg you have lying around, the potatoes thicken it so make sure you keep those. If you use a sprig of fresh rosemary discard it before blitzing with the blender. With a lots of soups I like some fresy crusty bread, but with this one there is no real need, as it's nice and filling. Thanks to Pret for the recipe Will serve 4 as a starter, 2-3 as a main meal Ingredients:
2 parsnips, peeled and roughly chopped |
1/2 medium celeriac, peeled and roughly chopped |
3 carrots, peeled and roughly chopped |
1/4 medium swede, peeled and roughly chopped |
2 medium potatoes, peeled and roughly chopped |
1 tablespoon virgin olive oil |
2 stalks celery, sliced |
1 medium onion, roughly chopped |
1 slice butter |
900 ml vegetable stock (marigold vegetable bouillon) |
sea salt |
coarse-ground black pepper |
1 pinch dried rosemary or 1 sprig fresh rosemary |
1 pinch dried sage |
2 bay leaves |
Directions:
1. Heat the oven to gas mark 7/220ºC/425ºF.
2. Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
3. Roast for about 15-20 minutes until brown.
4. In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
5. Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
6. Remove the bay leaves and blend until smooth.
7. Stir in the roasted root vegetables and season with the salt and pepper.
8. Serve and enjoy.
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