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Recipe

Roast root vegetable soup

Description

Roasting the root vegetables with some Cumin and Coriander seeds gives this soup a deep robust flavour.
Serve with crusty bread.

Ingredients

1-1.5 litres Vegetable Stock or water
3 Large Carrots, peeled and cut into chunks
1 Large Onion, diced
2 large parsnips, peeled, and cut into small chunks
2 Cloves Garlic, crushed
¼ Turnip, peeled and cut into small chunks
3 tbsp Olive Oil
½ tbsp Ground Coriander
½ tbsp Ground Cumin
1 tsp of dried mixed herbs
Salt and Pepper, to taste
Chopped fresh parsley or coriander to garnish

Instruction Steps
  1. Pre-heat oven to 190°C: 375°F: Gas 5.
  2. Place all of the vegetables onto a roasting tray and drizzle with the olive oil.
  3. Sprinkle over the dried herbs.
  4. Roast in the oven for 25-30 or until the vegetables have softened and are a golden brown.
  5. When the vegetable are cooked, Place into a large saucepan and add enough stock to cover the vegetables.
  6. Bring to the boil, reduce the heat and simmer 15 minutes.
  7. Remove from the heat and allow to cool slightly.
  8. Purée in a blender or food processor until smooth. Add more stock if needed.
  9. Return to the saucepan, season to taste and heat.
Chef's Tips

To avoid making your soups to thin, when making add enough stock to barely cover the vegetables.
Once you blend the soup you can always add more if the soup is too thick.