This recipe provides instructions for making roasted vegetable soup from scratch using a mixture of vegetables like potato, carrots, parsnip, turnip, and leeks. The vegetables are cut into cubes, coated in olive oil, roasted with fresh or dried herbs until tender, and then blended with simmering vegetable or chicken stock into a smooth puree. The soup is heated through and served piping hot.

1. ROASTED VEGETABLE SOUP
This recipe could be made from left-
over roast vegetables but to make
from scratch, you will need a mixture
of vegetables, such as potato,
carrots, parsnip, turnip, swede,
leeks, and an onion.
Recipe!

2. Pre-heat oven to about 180, Gas 4.
(You want to cook the veg fairly
gently to avoid hard crispy bits!)
Prepare all vegetables and cut
roughly into cubes.
Preparation

3. Mixing Gently
Pour some olive or nut oil in a bowl
and add the prepared vegetables.
Stir gently to coat with the oil.

4. Spread the veg out on a baking sheet
and sprinkle over some chopped
fresh herbs or dried herbs.
Choose your own favourite herb or
add a mixture of herbs.
Roast vegetables in the oven until all
are tender.
Time to Cook

5. Taking stock…
Bring a large pan of vegetable
or chicken stock to the boil and
simmer for a few minutes.

6. Put it all Together
Allow veg and stock to cool for a
couple of minutes and then put all
ingredients into a food processor or
blender and blend for a few minutes
until smooth.
Heat through gently and serve piping
hot.
Bon Appetit!

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