Roast Root Vegetable Soup
To make a soup with root vegetables that have been roasted gives a wonderfully dynamic taste and one that must be tried!
Preparation time: Cooking time:
Ideal storage: Serving Suggestions:
Ingredients
Serves: 4 people
1 litre chicken stock (p246) 4 large carrots
4 large parsnips
4 potatoes
1 turnip
1 bunch de luibheanna (p46) 2 cloves garlic
1 onion
2 tbsp. olive oil
Salt and black pepper
Method
10 Minutes
45 Minutes
Refrigerator 2 days / Freezer for 2 months Brown Bread (p276)
- On a chopping board, peel the carrots, parsnips, potatoes, garlic, onion and turnip with a peeler (p38) crush the garlic and chop the remaining vegetables into small chunks of 4cm.
- Pre-heat the oven to F350° / C180° / Gas Mark 4
- In a roasting tray, add the oil and heat in the oven.
- Add the vegetable chunks and toss in the hot oil.
- Place the tray into the oven and roast for 30 minutes
- In a large sauce pan, add the stock and bring to a medium heat.
- Add the bunch de luibheanna and simmer for 10 minutes.
- Remove the bunch de luibheanna and discard.
- Using a stick blender, blend the mixture until smooth
- Season to taste.
Food Photography by Anna Nowakowska