Roasted Root Vegetable Soup (pret-a-manger)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 parsnips, peeled and roughly chopped
• 1/2 medium celeriac, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 1/4 medium swede, peeled and roughly chopped
• 2 medium potatoes, peeled and roughly chopped
• 1 tablespoon virgin olive oil
• 2 stalks celery, sliced
• 1 medium onion, roughly chopped
• 1 slice butter
• 900 ml vegetable stock (marigold vegetable bouillon)
• sea salt
• coarse-ground black pepper
• 1 pinch dried rosemary or 1 sprig fresh rosemary
• 1 pinch dried sage
• 2 bay leaves

Recipe

• heat the oven to gas mark 7/220ºc/425ºf.
• place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
• roast for about 15-20 minutes until brown.
• in a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
• add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
• remove the bay leaves and blend until smooth.
• stir in the roasted root vegetables and season with the salt and pepper.
• serve and enjoy.