Prep Time 15 minutes - Total Time 1 hour 15 minutes - Serves 4
Soup glorious soup, give me a big bowl some crusty buttery bread and I’m a very happy boy. Even better give me a roaring log fire to sit next to while eating it and a window to watch the rain and I’ll be in heaven.
When the clocks go back and the dark nights draw in, this is one of my go-to soups. I roast the root veg and it gives it a different flavour than if you just boil it up, some good stock and you are onto a winner. I like to garnish this soup with a little drizzle of cream, some fresh chives and a few nuggets of blue cheese.
2 medium carrots, roughly chopped.
1 turnip, roughly chopped.
1 swede, roughly chopped.
2 parsnips, roughly chopped.
1 leek, cut in half lengthways and roughly sliced.
1 medium onion, cut in half and roughly chopped.
1300 ml of chicken or veg stock.
1 tbsp of mild curry powder, optional.
2 knobs of butter.
Place the carrots, turnip, swede and parsnips in a large roasting tray. Drizzle with enough olive oil to coat all of the veg, season and roast in a preheated oven set at 150℃ . Roast for 50 minutes or till super tender, depending on how big you have cut the veg it may take a little less time or a little longer.
Over a low heat fry the onions and leeks in the butter and season. Get them nice and soft, around 10 minutes. Once soft add the curry powered if using and give it another minute.
Add the roasted veg to the onions and leeks and give it a good mix. Pour in the stock, bring up to a boil and simmer for 10 minutes.
Now take a hand stick blender and give it a good whiz so you get a nice smooth consistency. Or you could do this in a food blender but you will more than likely have to do it in two batches. Once the soup is done check for seasoning and serve right away with some nice bread for mopping up.
I like to garnish this soup with a little drizzle of cream, some fresh chives and a few nuggets of blue cheese.