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 ingredients 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. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
Roasted root vegetable soup makes a delicious and nutritious lunch. Make double and freeze for a rainy day.