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)

1. 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.
2. Pre-heat the oven to F350° / C180° / Gas Mark 4
3. In a roasting tray, add the oil and heat in the oven.
4. Add the vegetable chunks and toss in the hot oil.
5. Place the tray into the oven and roast for 30 minutes
6. In a large sauce pan, add the stock and bring to a medium heat.
7. Add the bunch de luibheanna and simmer for 10 minutes.
8. Remove the bunch de luibheanna and discard.
9. Using a stick blender, blend the mixture until smooth
10. Season to taste.

Food Photography by Anna Nowakowska