Roasted Winter Vegetable Soup
A comforting, waste-free favourite
When the days are cold and the fridge is full of odds and ends, this roasted winter vegetable soup is the perfect solution. Roasting the vegetables first brings out their natural sweetness and depth of flavour, turning humble ingredients into something rich, warming and satisfying. It’s also endlessly adaptable — ideal for using up whatever winter veg you have to hand.
Serves: 4
Prep time: 10 minutes
Cook time: 45–50 minutes
Ingredients
- 1 onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 leek, sliced (optional)
- 1 medium potato or ½ swede or celeriac, chopped
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp dried thyme or rosemary
- Salt and black pepper
- 1 litre vegetable stock
- Optional: a splash of milk, cream or oat milk
Method
- Preheat the oven to 200°C (180°C fan).
- Place all the vegetables on a large roasting tray, drizzle with olive oil and season well with salt, pepper and the herbs. Toss to coat evenly.
- Roast for 35–40 minutes, turning once, until the vegetables are soft and lightly caramelised.
- Transfer the roasted vegetables to a large saucepan, squeeze the garlic from its skins and discard the skins.
- Add the vegetable stock and bring to a gentle simmer for 10 minutes.
- Blend until smooth using a stick blender or food processor.
- Taste and adjust seasoning, adding a splash of milk or cream if you’d like a silkier texture.
Serving suggestion
Serve hot with crusty bread and a drizzle of olive oil. A sprinkle of seeds, croutons or grated cheese makes a lovely finishing touch.
Top tip:
A small squeeze of lemon just before serving lifts the flavours beautifully.
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