Roasted Vegetable Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Directions
  1. Preheat oven to 180 degrees
  2. Chop vegetables roughly and then coat with a drizzle of olive oil and season with black pepper, paprika and cayenne pepper
  3. Roast vegetables in the oven for approximately 45 minutes until they are soft and caramelized around the edges
  4. Chop the head off garlic and roast with the vegetables for 20 minutes
  5. Add vegetables, garlic and half of the stock to a blender and purée
  6. 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
  7. Serve with a sprinkling of chives and a handful of croutons
Recipe by at https://www.caseyjade.com/roasted-vegetable-soup/