What we're making
Sunshine Soup

Sunshine Soup - Roasted root vegetable soup makes a delicious and nutritious lunch. Make double and freeze for a rainy day. Recipe makes 6 servings.

What you'll need

Ingredients

4 medium carrots, peeled and sliced 

3 medium parsnips, peeled and sliced

2 onions, peeled and sliced (red or white)

2 garlic cloves, peeled, crushed and chopped

1 sweet potato, peeled and chopped

1 litre of chicken or vegetable stock

2tbsp olive oil

salt & pepper

 

Equipment

Sharp knife

Chopping board

Vegetable peeler

Sauce pan

Hand blender / smoothie maker

Baking tray

How to do it

1. Place all prepared vegetables on a baking tray and drizzle with olive oil. Season with salt and pepper and roast in the oven at 200C / 180C fan for 30 mins, turning once.

2. Add stock to a saucepan and added roasted vegetable. Bring to boil then simmer for 20 mins.

3. Blend with a hand blender or blitz in a smoothie maker a little at a time.

4. Sprinkle with grated cheese and / or dried chilli flakes to serve.

Allergens. Please note!
Cooking Good presents suggested recipes with suggested ingredients in good faith. If you have sensitivities to, or are allergic to, certain foods, please be sure to substitute these ingredients for something more suitable to you.
Cooking Good can take no responsibility for any adverse reactions to eating meals created by following our recipes.
You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

If you log in or register, you can post comments.