Roasted Root Vegetable Soup (Pret-A-Manger)

Be the first to review
READY IN: 40mins
Recipe by Masterful Matt

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 Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a