Roasted Vegetable Soup
Total time
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Pepper, to taste
- 1 bay leaf
- Head of one garlic
- 6 cups of vegetable stock
- 3 medium sweet potatoes, peeled & chopped
- 2 parsnips, peeled and chopped
- 4 carrots, peeled and chopped
- Preheat oven to 180 degrees
- Chop vegetables roughly and then coat with a drizzle of olive oil and season with black pepper, paprika and cayenne pepper
- Roast vegetables in the oven for approximately 45 minutes until they are soft and caramelized around the edges
- Chop the head off garlic and roast with the vegetables for 20 minutes
- Add vegetables, garlic and half of the stock to a blender and purée
- Add puréed mixture to a large pot with the remainder of the stock. Add the bay leaf, bring to the boil, and let simmer for 10 minutes
- Serve with a sprinkling of chives and a handful of croutons
Recipe by at https://www.caseyjade.com/roasted-vegetable-soup/
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