Roasted Root Vegetable Soup (Pret-A-Manger)
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
2
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
- 4 7⁄8 cup 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
- 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.
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RECIPE SUBMITTED BY
Love cooking and enjoy all foods....however my partner is a vegetarian and her 2 boys both have allergies.
However I struggle to find tasty balanced nutritional meals.