Updated: Jan 18
Roasted root vegetable soup makes a delicious and nutritious lunch. Make double and freeze for a rainy day.
Makes approximately 6 servings
Preparation time is approximately 10-15 minutes
Cooking time is approximately 50-60 minutes
4 medium carrots, peeled and sliced
3 medium parsnips, peeled and sliced
2 onions, peeled and sliced (red or white)
2 garlic cloves, peeled, crushed and chopped
1 sweet potato, peeled and chopped
1 litre of chicken or vegetable stock (gluten free if necessary)
2 tablespoons of olive oil
Salt & pepper
How to make your VEGETABLE soup
Place all prepared vegetables on a baking tray and drizzle with olive oil. Season with salt and pepper and roast in the oven at 200C for 30 mins, turning once.
Add stock to a saucepan and added roasted vegetable. Bring to boil then simmer for 20 mins.
Blend with a hand blender or blitz in a smoothie maker a little at a time.
Sprinkle with grated cheese and / or dried chilli flakes to serve.
HINTS & TIPS
This recipe is great for batch cooking!
Pop into a thermos flask and include as part of a packed lunch.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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