Roasted Carrot and Leek Soup

Ever have any neglected and sorry looking vegetables left on your veg rack ? Feel you don’t want to waste veg which is past its best ? It happens to all of us at some time or other and it sneaked up on me whilst I was ill with a throat virus. I wasn’t feeling up to cooking (I must have been poorly as OH didn’t even crack a joke about the loss of my voice) but I still didn’t want to waste the vegetables. I knew I had an ideal solution with roasted vegetable soup.

A soup so easy to make where the taste is all in the veg, slow roasted with garlic to deepen the flavours. It really is a case of roast and blend to end up with a lovely bowl of smoky sweetness !

There was a drop of soup left over after our meal so I warmed it up the following lunchtime. To make the leftover soup go further, I added milk – it was delicious so I’ve added milk to the ingredients as an optional extra.

Roasted Carrot and Leek Soup

Makes:

About 2 litres

Ingredients

  • 6 medium carrots cut into 2 inch (5cm) chunks
  • 1 medium potato cut into 2 inch (5cm) chunks
  • 4 large leeks washed and sliced into 2 inch (5cm) pieces
  • 2 cloves garlic unpeeled
  • A sprig of thyme
  • 4 tablespoons rapeseed oil
  • A splash of balsamic vinegar
  • Salt and plenty of pepper
  • 1.5 litres vegetable stock
  • 1 tablespoon freshly chopped parsley
  • Optional: 200 ml milk for a creamy version
Preheat oven:

200°C / Gas Mark 6

  • Place your vegetables, garlic and the sprig of thyme on a large roasting tray and add the oil.
  • Using your hands, turn the veg so it becomes coated with oil.
  • Sprinkle with a little balsamic vinegar.
  • Roast in the oven for 30 to 40 minutes until nice and brown, turning the vegetables over after 20 minutes.
  • Remove from the oven and place in a large saucepan.
  • Pick out the garlic and squeeze onto the top of your vegetables.
  • Add the vegetable stock and bring to the boil.
  • Simmer gently for 10 minutes.
  • Leave to cool for 10 minutes before blending.
  • Add the chopped parsley and stir.
  • Check for seasoning and add if necessary.
  • At this point if you want a creamy version, add the milk and warm through.
  • Serve with plenty of home made bread. Why not try my Home Made Multigrain Bread or soft and fluffy Ted’s Rolls?


I’m entering Roasted Carrot and Leek Soup into a few challenges this month:


And Linking to:

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