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    You are in: Home / Recipes / Roasted Root Vegetable Soup (Pret-A-Manger) Recipe
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    Roasted Root Vegetable Soup (Pret-A-Manger)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Masterful Matt's Note:

    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

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    Units: US | Metric


    1. 1
      Heat the oven to gas mark 7/220ºC/425ºF.
    2. 2
      Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
    3. 3
      Roast for about 15-20 minutes until brown.
    4. 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. 5
      Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
    6. 6
      Remove the bay leaves and blend until smooth.
    7. 7
      Stir in the roasted root vegetables and season with the salt and pepper.
    8. 8
      Serve and enjoy.

    Ratings & Reviews:


    Nutritional Facts for Roasted Root Vegetable Soup (Pret-A-Manger)

    Serving Size: 1 (231 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 358.2
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 4.7 g
    Cholesterol 15.2 mg
    Sodium 170.6 mg
    Total Carbohydrate 56.3 g
    Dietary Fiber 10.0 g
    Sugars 11.7 g
    Protein 6.6 g

    The following items or measurements are not included:



    vegetable stock

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