Manchester Veggie Guide

Your guide to all things veggie in Manchester and beyond

Roast root veg soup

Ingredients:

  • 50ml Olive Oil
  • 1 small Butternut squash
  • 2 Carrots
  • 1 Parsnip
  • 1 small Swede
  • 2 Leeks
  • 1 Onion
  • 3 Bay leaves
  • 4 sprigs fresh Thyme
  • 3 sprigs of Rosemary
  • 2 pints/1.2l Stock
  • Salt
  • Pepper
  1. Chop up all the dry ingredients, cover with oil and place on a single baking tray.
  2. Roast for 50 minutes until tender. Transfer to a large saucepan and discard the herbs.
  3. Add Stock to the saucepan, bring to the boil. Reduce heat and simmer for 10 minutes. Transfer to a blender and process until smooth.
  4. Heat up and serve with soya yoghurt or rosemary.