Name: Roasted Vegetable Soup with Parsley
Prep time: 10 min
Cook time: 1 h
Yield: 4-6
Ingredients: 450 g (1 lb) carrots, peeled and cut into 2 cm chunks; 2 courgettes, cut into 2 cm chunks; 2 onions, roughly chopped; 2 tbsp olive oil; ¼ tsp Garlic Granules; 2 litres (3½ ) vegetable stock, hot; 2 tsp Parsley Flat Leaf; Sea Salt and; Ground Black Pepper to season

Garlic Granules

Product Information

£1.90/unit, 50g

Roasted Vegetable Soup with Parsley

Prep Time

10 Minutes

Cook Time

1 Hour

Ingredients

9

Servings

4-6

A naturally sweet, rustic soup with caramelised roasted vegetables and parsley.

Ingredients

450 gram (1 pound) carrots, peeled and cut into 2 cm chunks
2 courgettes, cut into 2 cm chunks
2 onions, roughly chopped
2 tablespoons olive oil
¼ teaspoon Garlic Granules
2 litres vegetable stock, hot
2 teaspoon Flat Leaf Parsley
Sea Salt, and
Ground Black Pepper , to season

COOKING INSTRUCTIONS

1 Pre-heat the oven to 180C, 350F, Gas Mark 4. Place all the vegetables in a single layer on a baking tray.
2 Drizzle with olive oil then sprinkle over the garlic granules. Season with salt and pepper, then toss everything together.
3 Place the vegetables into the oven and bake for 45 minutes, or until caramelised and really tender.
4 Once the vegetables are cooked, place them in a blender with the hot stock. Blend until smooth.
5 Pour the soup into a saucepan and place over the heat. Add the parsley and stir through. Serve in warm bowls with a sprinkling of parsley to garnish.