Roasted Root Vegetable Soup (Vegan)
This hearty, delicious Roasted Root Vegetable Soup is made from scratch yet takes less time to prepare than convenience foods. It's also gluten free and vegan.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
- 1 carrot
- 1 parsnip
- 1 large potato
- 1 medium sweet potato
- 1 onion
- celeriac chunk about the size of a large potato
- 2 garlic cloves peeled, whole
- 6 tablespoons olive oil
- 2 bay leaves
- 2/3 teaspoon turmeric
- 1 teaspoon course sea salt plus some fine salt for seasoning the veggies, plenty of pepper
- 1 litre hot water
- Fresh parsley for garnish
Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel and chop all the vegetables into similar size (large) chunks (apart from the garlic). Place in a large bowl.
Pour the oil into a large roasting tray, add the bay leaves and pop in the oven for 5 minutes.
Remove the tray from the oven and empty the bowl of vegetables into the tray (hold the bowl with the vegetables close to the tray as you are doing it so you don’t get splashed with hot oil), season with fine sea salt and pepper and quickly turn over with a spatula to ensure all the pieces are coated in the oil. Pop back in the oven and roast for 30 minutes turning over half way.
Transfer the vegetables into a large pot, add the hot water, 1 teaspoon of coarse sea salt, pepper and turmeric. Cover, bring to boil and simmer for about 3 minutes. Remove from the heat, mash with a potato masher until the soup has a thick lumpy consistency, adjust seasoning if necessary, garnish with fresh parsley and serve!