Roasted Root Vegetable Soup
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 3
Ingredients
- 1⁄2 small butternut squash, peeled, seeded and cubed
- 1 carrot, cut into thick rounds
- 1 small parsnip, cubed
- 1⁄2 small swede, cubed
- 1 leek, thickly sliced
- 1⁄2 onion, cut into two
- dried herbs
- 3 sprigs fresh rosemary
- 600 ml vegetable stock
Directions
- Preheat the oven to 200C/400F/gas mark 6.
- Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
- Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
- Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
- Return to the saucepan and heat through.
- Serve hot.
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