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Roasted Autumn Vegetable SoupRecipe submitted by EmmaStarters Preparation Time: 15 Mins Cooking Time: 1 Hour Serves: 4-6 Ingredients 5 carrots, peeled and sliced into rounds 2 leeks, just the white parts sliced into rounds 2 onions, chopped roughly 3 turnips, cut into chunks 2 or 3 potatoes, cut into chunks Olive oil About 3 pints vegetable stock (We like Knorr stock cubes) 4 tomatoes, peeled, seeded and chopped 1 Teaspoon dried rosemary 1 Teaspoon dried thyme 1 bay leaf Salt and pepper to taste MethodCoat the vegetables in olive oil and roast in a 200 Degree C/Gas Mark 5 oven until golden brown - this takes about 45 mins. Bring the stock to a boil and add the roasted vegetables, tomatoes, and seasonings. Let cook for a while longer and then puree the soup in a blender until fairly smooth. You can mix in a little yogurt or craime fraiche at this point for a richer soup.Serve with warmed bread. 
 Price: £104.99 |