Roasted vegetable soup

I've taken to making soup on a Sunday so I can take leftovers to my course on Mondays.

This recipe is adapted from a student cookbook of mine, I took the basic idea and cut the cooking time by 2/3rds. I don't follow the recipe any more either so I think it's ok for me to show you how I do it here.

Get some vegetables, seasonal or otherwise. This lot (plus 1L stock) produces 4 decent servings of soup. Today I chose sweet potato, leek, onion, parsnip, carrots, white potatoes, and a bit of garlic.

 



 

Chop them up into chunks:



 

Then into a roasting tin with 3 tbsp vegetable oil and get your hands in there and mix it all up, so everything is coated in oil. This stops the veg burning and producing an unpleasant tasting soup.



Cover the tin with foil and roast in the oven for 30-40 minutes at 200C/gas 6/390F. Take the foil off half-way through cooking. You want the veg to be tender and soft.



Next, make up 1 litre of vegetable stock. I put one cube of vegetable and one chicken stock. You can have it all vegetable if you like.

 

Next, there are two options:

a) for hand-blenders, put all the veg in a big saucepan and add some stock. Whizz away, and add stock as you go, to get the soup to the consistency you want. Season with salt and pepper to taste.  I like mine fairly thick. Heat until hot!



b) for food processors, put all the veg in the processor and add stock. Whizz away, adding more stock until you have the consistency you like. Season with salt and pepper to taste. Then heat in a saucepan for a bit, until hot!

Serve with fresh bread or some part-baked baguettes toasted in the oven (our favourite).

Enjoy!!



p.s. My partner (still) hates vegetables as a grown man, but will eat this soup and like it, and even suggests it when we meal plan. Now I think that's saying something.