ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)
This is a fantastic winter soup, as pret say it's"been described as a vegetarian roast dinner in a bowl." As with most recipes use this as a guide and throw in any root veg you have lying around, the potatoes thicken it so make sure you keep those. If you use a sprig of fresh rosemary discard it before blitzing with the blender. With a lots of soups I like some fresy crusty bread, but with this one there is no real need, as it's nice and filling. Thanks to Pret for the recipe Will serve 4 as a starter, 2-3 as a main meal
Provided by Masterful Matt
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to gas mark 7/220ºC/425ºF.
- Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
- Roast for about 15-20 minutes until brown.
- In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
- Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
- Remove the bay leaves and blend until smooth.
- Stir in the roasted root vegetables and season with the salt and pepper.
- Serve and enjoy.
Nutrition Facts : Calories 358.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 170.6, Carbohydrate 56.3, Fiber 10.1, Sugar 11.8, Protein 6.7
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