Roast Mixed Vegetable Soup
1 hour 5 minutes
The roast vegetables in this recipe are cooked from scratch to make the soup but it's also good with leftover vegetables from a previous roast dinner.
GemmaNS
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Ingredients
Serves: 2
- 1 large onion
- 2 medium potatoes
- 1 parsnip
- 1 carrot
- 1/2 butternut squash
- 5 small mushrooms
- 3 garlic cloves
- 1 teaspoon dry or 2 sprigs fresh herbs of choice
- 1 dash olive oil, to taste
- 500ml water, estimate
- 1 pinch pepper, to taste
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Cut all the vegetables into rough chunks not too large but not tiny either. Place these into a roasting dish with the garlic, cloves and the herbs. Pour a little olive oil to coat the vegetables slightly.
- Put into the oven at 200 degrees C and roast for approximately 40 minutes tossing occasionally.
- Bring the vegetables out and place them into a large saucepan. Pour in water until the vegetables are just covered and bring to the boil and then simmer for about 10 minutes or until the vegetables are soft.
- Strain the vegetables, keeping the water. Place them into a blender and blend until smooth adding the water they were cooked in until it is of a suitable consistency.
- Strain the liquid back into the saucepan if you want smooth or simply return to the saucepan if you don't mind a rustic texture.
- Heat until warmed through then serve. Season with pepper to taste.
