Roast Root Vegetable Soup
Preparation time: 10 minutes
Cooking time: 1 hour 5 minutes
Oven temperature: 200 C (400 F), Gas Mark 6
4 carrots, chopped
2 parsnips, chopped
1 leek, very finely chopped
1.2 liters/2 pints fresh
Vegetable stock
2 teaspoon thyme leaves
Salt and pepper
Springs of thyme, to garnish
Place the carrots and parsnips in a roasting tin and season with salt and pepper. Roast in a preheated oven, 200 C (400 F), Gas Mark 6, for 1 hour, or until the vegetables are very soft.
Meanwhile, 20 minutes before the vegetables have finished roasting, put the leeks in large saucepan With the stock and 1 teaspoon of the thyme. Simmer, covered, for 20 minutes
Transfer to the roasted root vegetables to a blender or food processor and blend, adding a little of the Stock if necessary. Transfer to the saucepan and check the seasoning. Add the remaining thyme. Stir and Simmer for 5 minutes.
Ladle into warmed bowls and serve garnished with the thyme springs.