Roasted Carrot & Parsnip Soup
serves 6
Ingredients
350g carrots, peeled and chopped
160g parsnips, peeled and chopped
140g turnip, peeled and chopped
310g diced yellow onion
2 cloves garlic, cut in halves
half a cup chopped leek
half a cup celery, sliced thinly
2 Tblsp olive oil x 2
1 tsp salt
1 and a half litres of good stock
Method
Heat 2 tablespoons of olive oil in a roasting pan in a medium/hot oven for 5 minutes. Add the carrot, parsnips, turnips and onion. Roast for about an hour turning every 20 minutes or so. Twenty minutes before roasting has finished add the garlic.
Heat the other 2 tablespoons of olive oil in a big pan and fry the leek and celery for 8 minutes. Add the salt and cook for another couple of minutes.
Add the roasted vegetables and stock.
Simmer for 5 mins then whizz with a stick blender (or whatever fancy equipment you normally use).
Season with freshly ground black pepper and go and warm your tummies.
GO VEGAN!
Go MoFo!