Serves
6
Roasted Root Veg Soup
A really warming soup that’s great for a cold rainy day.
Ingredients
- 250g parsnips, peeled and chopped
- 450g swede, peeled and chopped
- 250g carrots, peeled and chopped
- 400g sweet potatoes, peeled and chopped
- 3 tsp olive oil
- 2 onions, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp freshly chopped rosemary leaves
- 1 tsp freshly chopped sage leaves
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 1.5 litres vegetable stock
Directions
- Preheat oven to 200°C.
- Place the root veg between 2 roasting dishes with 1 tsp of oil in each and season with salt and pepper and give it all a good mix around.
- Cook for 30-45 minutes until slightly browning on the edges.
- In a large pan on high heat, add 1 tsp of oil, the onion, and garlicand stir constantly for 4 minutes.
- Add the herbs and cayenne, and mix for another minute and then add the stock.
- Stir well and add in your cooked root vegetables. Season with salt and pepper.
- Bring to the boil and then reduce to a simmer for 10 minutes.
- Turn off the heat and blend the soup until smooth. You can use a hand blender as you can just plonk it in the soup pan. Otherwise you can do it in batches using a food processor/blender.
- Kcal: 203
- Protein: 3.7g
- Fat: 3.5g
- Carbs: 34g
- Fibre: 10g
