This is a perfect winter vegetable soup with tasty smoked bacon and a drop of double cream. This is a really simple method for making soup and can be applied to any root vegetable soups you want to make. Roughly chop all of your ingredients and place them on a baking tray to roast in the oven. Once done all you need to do is blitz with some stock and your soup is made. No need for lots of chopping or pans, just get your soup in the oven and relax! Remember to think about the cooking times of each ingredient, so chop your hardest vegetables smallest so that everything cooks at the same time. Spice up your soup with some chilli flakes, cumin and coriander seeds.
- 6 large parsnips, thickly sliced
- celeriac, roughly chopped
- 1 onion, sliced
- ½ butternut squash, roughly chopped
- 3 sprigs fresh rosemary, chopped
- 1tsp chilli flakes
- 1tsp cumin seeds
- 1tsp coriander seeds
- 2tbsp olive oil
- 2 litres chicken or vegetable stock
- Splash double cream
- Preheat the oven to 200°C/400°F/Gas Mark 6. Place all of the veg, spices, rosemary and oil in a large baking tray and mix well. Put in the oven and cook for 30 mins until all the veg is tender.
- Remove the vegetables from the oven and leave to cool for a few minutes while you make the chicken or veg stock.
- Tip everything into a blender and blitz until smooth. Pour into bowls and serve with a splash of cream.
Top Tip for making Bacon, parsnip and celeriac soup
Once cold you can store your soup in the fridge for a week or freeze it for up to 3 months.