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Roasted Root Vegetable Soup

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“Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.”
READY IN:
1hr 25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
  3. Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
  4. Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
  5. Return to the saucepan and heat through.
  6. Serve hot.

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