Roasted Vegetable Soup
Who doesn’t love a roasted vegetable soup? This version is made with parsnips and carrots, but you can make it with any vegetables really – the best ones are the autumn and winter ones though!
Like with most of my recipes, this ones so easy!
I made 5 portions with the following recipe;
- 3 large parsnips
- 5 large carrots
- 500ml boiling water
- chai seeds
- sunflower seeds
- cream and olive oil
In a large roasting tin, chop your vegetables, drizzle in olive oil, season and add to the oven to roast. I roasted mine for around an hour on gas mark 6… until some had gone a little burnt on the ends.
Once the vegetables have roasted, take them out of the oven and leave to cool slightly. Then, add them to a large bowl and blitz with a hand blender into a paste.
Add your boiling water and stir with a wooden spoon. If the mixture is too watery for you and you like soups thick, add the pan to the heat and reduce slightly.
To serve, add a drizzle of cream and olive oil, chai seeds, sunflower seeds and a little more seasoning.
Fancy trying something different? Check out my brocolli and brie soup too – another creamy winter treat!
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