Posted on February 20, 2018 by Kate Halsall

I know what you’re thinking; we can’t seriously be giving you a recipe for roasted vegetable soup?! Surely, you just chop up some veg, whack them in the oven, blitz them in a blender and hey presto, done. Nope. For starters, I’m not blitzing all  of the veg as I’m making a chunky soup. Secondly, I’m only using seasonal vegetables. Thirdly, I haven’t quite decided what herbs and spices I’m using yet!

roasted vegetable soup recipe

Seasonal Vegetables

A combined list from the BBC’s “good food” website, and the vegetarian society, seasonal UK grown produce includes:

Beetroot, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Chicory, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Pak Choi, Parsnips, Pears, Purple Sprouting Broccoli, Spring Greens, Spring Onions, Squash, Swedes, Sweet Potato.

So now I have a choice! Do we go with a roasted root vegetable soup (well it does still feel like winter), or do we try a sweet and sour cabbage, beetroot borscht?

Roasted Vegetable Soup

(the clue was in the title of the blog! But I promise that next time I’ll post the borscht recipe)

This roasted vegetable soup recipe serves 4

Ingredients

  • 4 parsnips, chopped into chunks
  • 4 carrots, chopped into chunks
  • 2 leeks (leaves only to comply with low fodmap), sliced
  • 1 small swede, chopped into chunks
  • 4 sweet potatoes, chopped into chunks
  • 2 tbsp garlic infused oil (my way of getting garlic into my food!)
  • Fresh thyme sprigs
  • 4 sundried tomatoes, finely chopped (I’m adding these to everything right now because I love the taste – plus I have jar open that needs using up!)
  • 1 litre veg stock

How To….

Heat the oven to 200 degrees C or Gas Mark 6.

Place all of the vegetables in a roasting tin. Drizzle the oil over and add the sundried tomatoes and thyme. Mix well and roast for 45 minutes, until the vegetables are tender. Remove the thyme springs from the vegetables and process about half of the vegetables until smooth, with the stock in a food processor. Pour into a pan and add the remaining vegetables. Bring to the boil, add salt and pepper for seasoning and serve.

This soup is a little carbo-licious so keep that in mind!