We’re still enjoying warming comfort food in our house. Root vegetables give this soup a very satisfying texture and roasting in garlic and herbs intensifies their sweetness, making this one of my favourite soups.
Monday evenings are frantic in our house – I pick the kids up from nursery and after school club and we don’t get home until nearly 6, by which time my older three are starving (Sophie has tea at nursery). I have a few minutes to get tea sorted before the meltdowns begin.
I made this soup on Sunday evening ready for a Monday evening tea. I reheated it and served it with a warm bread roll. Yum 😊.
As you can see from the photo above, and from my other soup recipe sweet potato and red pepper soup I like my soup thick enough to stand a spoon up in. If you like a thinner soup then just add more stock when you blend the vegetables. Also, feel free to add whatever vegetables you’ve got to hand, all root vegetables roast and puree down well.
I use mixed herbs in this recipe. It’s a blend of dried basil, thyme, oregano and marjoram that I’ve never struggled to get at a supermarket. If you haven’t got any then use a small amount of each of the herbs that it’s made up off (failing that just bung in a bit of whatever you have got 😁).
Serves 3-4 adults (depending on how much stock you add)
- 1 onion
- 1 large parsnip
- 1 medium carrots
- 1 sweet potato
- 1/2 butternut squash
- 2 cloves garlic
- 1/2 tsp mixed herbs
- 1 1/2 tbsp cooking oil
- 400-700ml vegetable stock
- Pepper to season
- Heat your oven to 180°C.
- Peel and chop the vegetables and put in a roasting dish with the oil, mixed herbs, chopped garlic and pepper. Mix well to coat the vegetables.
- Cook in the oven for 30 minutes, stirring half way through the cooking time.
- Add the stock to the vegetables and puree with a food processor or hand blender (I did this in a high sided jug to limit the mess!)
Serve the soup with warm buttered bread.