Roasted vegetable soup

  • 1 large potato
  • 1 sweet potato
  • 2 parsnips
  • 3 large carrots
  • 1 large onion
  • ca ½ kg celery root
  • extra-virgin olive oil
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried thyme
  • 500 ml vegetable stock
  • optional 100 ml cream
  • salt and freshly milled black pepper
  • cream to garnish

Pre-heat the oven to 200° C. Peel the onion and the other vegetables.  Chop them all into rough chunks. Toss them all in olive oil, rosemary and thyme and arrange in a large shallow dish in a single layer.  Roasted them for 40 min.

Transfer the vegetables to a large pot and mashed with a potato masher.  Add 500 ml of vegetable stock  and mix well.  (You can vary the amount of liquid, depending on how thick/runny/creamy you want your soup). You can also use 100 ml of cream. It makes the soup more velvety.

In a  blender  puree the soup until smooth, then return the pot to the stove to heat through.  Season to taste and serve with a swirl of cream and some nice bread. Use the baked thyme and rosemary to decorate.

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