Roasted Vegetable Soup
Easy
Roasted Vegetable Soup This soup makes a fantastic starter to your Christmas meal. There’s very little hands-on time and you can get ahead by making this a couple of weeks before and freezing it.
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
6
Roasted Vegetable Soup
Easy
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
6
Introduction
Roasted Vegetable Soup This soup makes a fantastic starter to your Christmas meal. There’s very little hands-on time and you can get ahead by making this a couple of weeks before and freezing it.
Ingredients
- 4 carrots, washed
- 3 parsnips, washed
- 2 potatoes, peeled
- 1 onion, peeled
- ½ butternut squash
- Olive oil
- Sea salt flakes
- Freshly ground black pepper
- 1/8 tsp grated nutmeg
- 1.5l chicken or vegetable stock
Method
- 1. Preheat oven to 200°C/180°C fan assisted/gas 6. Line a large baking tray with parchment paper.
- 2. Cut vegetables into chunks of similar sizes then arrange on prepared baking tray, try keep them in a single layer. Generously drizzle with olive oil then season with a light scattering of salt and pepper. Sprinkle over grated nutmeg.
- 3. Roast for 30-40 minutes or until vegetables are cooked through.
- 4. In a large pot, bring stock to a simmer then add the roasted vegetables. Blend with a stick blender until soup is smooth. If you don’t have a stick blender, spoon into a food processor or blender and blitz until smooth. Depending on the size of your food processor, you may need to do this in batches.
- 5. Taste the soup and add more salt and pepper if needed. Keep warm over low heat with the lid on until ready to serve.
- 6. If making ahead, leave to cool then spoon into freezer safe containers. You can either leave soup in the fridge for up to 3 days, or freeze up to 1 month ahead. Leave frozen soup to defrost overnight in the fridge, then pour into a large pot and reheat over medium heat, stirring occasionally.
- 7. To serve, drizzle with olive oil and a sprinkling of black pepper.
