Roasted Roots Soup
Prep Time:10 Mins, Cook Time: 50 Mins, Total Time: 1 Hour
October 17, 2013
Follow my blog with BloglovinMy kids are crazy for soup at the minute! Asking for it virtually every day. Whilst it might be nice to gloat that their veggie-crazed mini health freaks…..they’re not. This is so not normal behaviour. But whilst the soup obsession continues I shall certainly be giving them what they crave, and let’s face it soup is pretty darned easy to make. Even for my three year old sous chef, who insists on chopping and generally overseeing all action. Not to mention packed full of veggie goodness.
Handily the soupy obsession has co-incided with my recent take up of a local organic veggie box scheme, from Skylark Organics a few miles down the road near Leominster. I’m totally delighted with my weekly mixed fruit & veggie boxes, a great selection and variety, top quality, very reasonable price and I don’t even have to leave my house!. And the next best thing to growing your own which I dearly hope to get back into for the next growing season.
Pre-roasting all the veg adds rocket bursts of flavour to this homely soup. Although it’s dairy-free (and vegan) you’ll be surprised how ‘creamy’ it actually tastes and I personally didn’t feel any need to add any cream, creme fraiche or milk, but that’s personal choice. Use whatever roastable veggies you happen to have, I used a mix of Butternut, Sweet Potato, Carrots and Parsnips.
Incidentally this makes a wonderfully flavoursome first baby puree too (of which I used to regularly make for my own littlies several moons ago!), though only use baby salt-free stock cubes or plain water and a little less liquid. I tend to make my soups on the thick side so they’re easier to eat for kids, but feel free to thin down with more stock, water or milk.
It’s also very diet-friendly and on the odd occasion (don’t ask!) I’ve managed a 5:2 day lately it’s one of the few meals that suits both myself and the littlies – though they do compliment there’s with numerous rounds of tempting cheese on toast!.
I’m entering my post to the Four Seasons Food Challenge, an event held jointly by myself and Anneli over at Delicieux. This month the theme’s Roasting and I’m hosting, so please do join in if you have any Roasting Recipes you like to share! And to Family Foodies, another event hosted by myself (and co-hosted by Vanesther of Bangers & Mash), this month’s our first event and we’ve challenged folks to link up their Weekend Slowie recipes. And as it’s our inaugural month we’re even giving away a hardback copy of the Leon Friend & Family Cookbook for the winning recipe!. Also to Shop Local, a new challenge hosted by Elizabeth of Elizabeth’s Kitchen Diary, as this recipe certainly showcases some wonderful local produce from down the road at Skylark Organics!. And last but most certainly not least to No Croutons Required, a vegetarian soup & salad challenge, hosted jointly by Jac over at Tinned Tomatoes and Lisa from Lisa’s Kitchen. This month’s Jac’s hosting and the theme’s handily Smooth Blended Soups.
Onions, Leek, Celery, Carrots, Parsnips, Butternut, Sweet Potato….or anything else you care to throw in!
Babies 6-9 Months*, Babies 9-12 Months*, Toddlers, Big Kids, Grown Ups, Family Lunches or Dinners, Weekend Slowies, Vegetarians, Vegans, Soup Fanatics, 5:2 Diet Friendly
* If making for babies either use salt-free baby stock cubes (available from major pharmacies or supermarkets) or plain water and a little less liquid so you have a puree rather than a soup.
Vary your roasting veggies as to what you have in!
A large saucepan, a large roasting tray, hand blender, liquidiser or food processor
Roasted Roots Soup
Ingredients Prep Time:10 Mins, Cook Time: 50 Mins, Total Time: 1 Hour
3-4 carrots, scrubbed and peeled if you wish
3-4 parsnips, scrubbed and peeled if you wish
1 butternut squash or 1-2 sweet potatoes (or a mixture of them both like me!)
2 tablespoons olive oil
freshly ground black pepper
2 onions or 1 large leek
2 sticks of celery
1.5 litres of hot veggie stock (I use Marigold reduced salt)
1) Pre-heat your oven to 200ºc / 180ºc fan / Gas Mark 6.
2) Roughly chop all the root veggies and squash if using – I tend to employ my little sous chef for this bit
3) Place the veggies on a large roasting tray, I keep chopping more until the tray’s full. Drizzle over 1 tablespoon of the olive oil and a large pinch of pepper. Give everything a good mix around.
4) Place in the hot oven for 40 minutes until very tender, turning at least once during the cooking time.
5) Meanwhile dice or slice the onions or leek (ensuring your leek is well washed).
6) Heat the remaining tablespoon of olive oil in a large saucepan and saute the onions/leek for 10 minutes.
7) Once the root veggies are cooked, turn into the saucepan with the onion/leek and pour over the hot stock.
8) Simmer together for 5 minutes, remove from the heat.
9) Blitz the soup with a hand held stick blender or in a liquidiser or food processor. Taste and add more pepper if it needs it. Thin down if it’s too thick for you with more stock, water or milk.