Roasted Root Vegetable Soup

  • 15MINS
  • 1HR 5MINS
  • Serves 4
  • 120KCAL

A warming bowl of soup is just what you need on a chilly day. This one is especially filling, despite being so low in calories. Roasting your vegetables in the oven before adding them to the stock is a great way to bring out bigger, more intense flavours. The roasted garlic and herby thyme come through in every spoonful, taking this simple soup up a notch. Ideal for batch cooking, you'll always be pleased to find a portion of this in your freezer!

Featured On
Pages 152 - 153

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Roasted Root Vegetable Soup

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So easy to make and makes a good amount.
Followed to the recipe apart from throwing in a wrinkly red pepper. Roasting the veggies first really brings out the flavours.

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