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
About 2 litres
- 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
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:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Elizabeth over at Elizabeth’s Kitchen Diary.
- The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Diary.
- No Croutons Required hosted this month by Jacqueline over at Tinned Tomatoes & co hosted by Lisa over at Lisa’s Kitchen.
- The Extra Veg challenge created by Helen at Fuss Free Flavours & Michelle at Utterly Scrummy, hosted this month by Kerry over at Kerry Cooks.
And Linking to:
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