Roast Root Vegetable Soup
Roast Root Vegetable Soup
Preparation: 10 minutes
Cooking time: 1 hour 5 minutes
Oven temperature: 200 C(400 F), Gas Mark6
4 carrots,
chopped
2 parsnips,chopped 1 leek,
very finely chopped 1.2 litres/2 pints fresh Vegetable stock 2 teaspoons thyme leaves Salt and pepper Spring 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 Mark6, For 1 hour, or until the vegetables are very soft.
Meanwhile 20 minutes before the vegetables have finished roasting, put The leeks in a large saucepan with the stock and 1 teaspoon of the thyme.
Simmer, covered, for 20 minutes Transfer 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.