Root Soup

This is a great favourite of mine, easy to make and nice and warming so great for the winter. I found the recipe in a favourite recipe book I bought from here, although I've adapted the recipe slightly to suit my own tastes.


250g parsnips
250g sweet potatoes
250g carrots
150g red onions
150g leeks
150g celery
1.5 teaspoons cumin seeds
1.5 teaspoons crushed dried chilli
salt & pepper, to taste
3 tablespoons olive oil
25g butter
1.5 litres vegetable stock or water


Preheat the oven to 190 degrees C; 375 F. Peel, trim and chop all the vegetables.

Put the parsnips and sweet potatoes in a baking tray with half the carrots. Add the spices, some seasoning and 2 tablespoons of the olive oil and shake the tray until the veg are thoroughly coated. Put the tray in the oven and cook until the veg are fully done, about 45 minutes.

In a large pan heat the remaining tablespoon of olive oil with the butter over a gentle heat. Cook the onion until translucent, about 5 minutes, and then add the remaining carrot, with the celery and leeks. Season with pepper, cover the pan and soften the vegetables for about 20 minutes.

Add the stock/water, the roasted vegetables and plenty of salt and then simmer for a further 10 minutes. Cool slightly and then liquidise until smooth. Check seasoning and warm before serving if necessary.