Roasted Vegetable Soup

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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