Meals and Courses

Roast Root Vegetable Soup

prep 10 mins cook 1 hour 5 mins
  • 4 carrots, chopped
  • 2 parsnips, chopped
  • olive oil, for spraying
  • 1 leek, finely chopped
  • 1.2 litres (2 pints) vegetable stock (see page 13)
  • 2 teaspoons thyme leaves
  • salt and pepper
  • thyme sprigs, to garnish

Place the carrots and parsnips in a roasting tin, spray lightly with olive oil and season with salt and pepper. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 1 hour or until the vegetables are very soft.

Meanwhile, 20 minutes before the vegetables have finished roasting, put the leeks in a large saucepan with the stock and 1 teaspoon of the thyme. Cover the pan and simmer for 20 minutes.

Transfer the roasted root vegetables to a blender or food processor and blend, adding a little of the stock if necessary. Transfer to the stock saucepan and season to taste. Add the remaining thyme, stir and simmer for 5 minutes to reheat.

Ladle into individual bowls and serve garnished with the thyme sprigs.

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