Prep 15 mins
Cook 25 mins
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
- 2 parsnips, peeled and roughly chopped
- 1 medium celeriac, peeled and roughly chopped
- 3 carrots, peeled and roughly chopped
- 0 medium swede, peeled and roughly chopped
- 2 medium potatoes, peeled and roughly chopped
- 14.79 ml virgin olive oil
- 2 stalk celery, sliced
- 1 medium onion, roughly chopped
- 1 slice butter
- 900 ml vegetable stock (Marigold vegetable bouillon)
- sea salt
- coarse-ground black pepper
- 0.25 ml dried rosemary or 1 sprig fresh rosemary
- 0.25 ml dried sage
- 2 bay leaves
- Heat the oven to gas mark 7/220ºC/425ºF.
- Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
- Roast for about 15-20 minutes until brown.
- In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
- Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
- Remove the bay leaves and blend until smooth.
- Stir in the roasted root vegetables and season with the salt and pepper.
- Serve and enjoy.