Roasted Vegetable Soup with Parsley

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

10 mins Prep Time 1 hrs Cook Time
10 mins Prep Time
1 hrs Cook Time
  • Pre-heat the oven to 180C, 350F, Gas Mark 4. Place all the vegetables in a single layer on a baking tray.

  • Drizzle with olive oil then sprinkle over the garlic granules. Season with salt and pepper, then toss everything together.

  • Place the vegetables into the oven and bake for 45 minutes, or until caramelised and really tender.

  • Once the vegetables are cooked, place them in a blender with the hot stock. Blend until smooth.

  • 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.